Linda's Fantabulously Easy Baked Alaska

"Individual portions are easy, fast, and make-ahead so all you have to do is bake them off! The secret to a good baked Alaska is keeping everything frozen. You can use any cake you like such as pound cake and any ice cream you like but the following is my favorite!"
photo by a user photo by a user
Ready In:
4 Alaska's


  • 4 sponge cakes (dessert cups, that you find in the fruit section of the produce department when berries are in seaso)
  • 1 quart neopolitan ice cream
  • 3 egg whites
  • 14 teaspoon vanilla extract (or almond)
  • 18 teaspoon cream of tartar
  • 2 tablespoons superfine sugar
  • 1 cup sliced fresh strawberries (or other berries)
  • 4 tablespoons almonds, sliced and toasted


  • Put a parchment lined baking sheet in your freezer.
  • Divide ice cream evenly on dessert cups so you have a big mound and put them on the baking sheet, freezing hard.
  • Meanwhile, with your balloon attachment, beat egg whites until a little foamy and add the extract and cream of tartar. Continue beating until soft peaks form.
  • Slowly add the superfine sugar and one packet of Splenda ( sorry, the recipe wizard would not let me add one packet of Splenda to the ingredient list -- if you don't have Splenda don't add any other artificial sweetener, just omit from the recipe).
  • After adding the last of the sugar increase the speed of the mixer to full blast and turn off when stiff peaks form. Be careful not to beat the whites so hard that they separate.
  • Divide the meringue evenly over the ice cream and 'frost' the Alaska's or pipe the meringue on decoratively using a large star tip. Be sure to let the meringue cover all of the ice cream and cake. You want them 'air tight'.
  • Freeze everything until you are ready to serve.
  • On serving day preheat the oven to 450°F When the oven is hot pop your tray of Alaska's into the oven until the meringue is golden brown, just a few minutes. Don't take your eyes off of them or the meringue may burn too much. You can also use a brulee torch to give the meringue some color.
  • Serve with some fresh sliced strawberries sprinkled with toasted almonds along side the Alaska.
  • This is so easy to make and I hope you enjoy it.

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Hello Zaars and Zaarinas! Thank all of you who tried my 'memory' recipes and left such nice reviews and for taking such lovely pictures. I do appreciate your comments. My pet peeves about cooking are recipe reviews where the reviewer says, "I made the recipe exactly as written EXCEPT yada yada yada" and I don't like suggestive names or titles such as, "Better Than Sex". I don't know why anyone would eat anything that is 'sinful' or 'decadent' since decadent is described as being decaying. Also, PAP-RI-KA only has 3 syllables. VINAIGRETTE is pronounced vin-a-grette, not vinager-ette. It's mas-car-pone not mars-ca-pone. And I don't like cutesy adult baby talk,,, or metro chic names like delish, nutrish, yummo, sammy, BAM! Oh well, I make as many, or more, faux pas as the next guy especially in ASL! Things that crack me up are: DH Fred from Nick, my nephew Fish and Poi song as performed by PoiBoi My possum recipe per the song on wow this is good! my Doggie Little Yellow Petey Bird on youtube My BFF's. all of them and there are so many! and my little Sister Mary Beth. She has MS and Lupus and a great attitude. <img src="" border="0" alt="Photobucket"> <img src="">
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