Baked Alaska

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 quart ice cream, either brick or molded
  • Spongecake
  • 1 recipe Meringue Pie Topping
  • 1 tablespoon granulated sugar


  1. Place the ice cream in the freezer until ready to use. It must be hard frozen.

  2. Trim a layer of spongecake to the shape of the bottom of the ice cream, but have the cake extend an inch around the rim of the ice-cream base.

  3. Preheat oven to hot (450°F.).

  4. Cover a thick wooden board with heavy unglazed paper and place the trimmed spongecake in the center. Place the ice cream in the center of the spongecake. Cover both ice cream and cake with a layer of meringue. Dust with granulated sugar.

  5. Bake the Alaska for about five minutes, or until meringue is delicately browned. The board, paper, cake and meringue are all poor conductors of heat and keep the ice cream from melting. Slip the baked Alaska onto a chilled platter and serve immediately.

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