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Baked Alaska - A very old-fashioned dessert. Cold ice cream on top of pound cake, covered with warm meringue. Best of both worlds! From @NevrEnoughThyme https://www.lanascooking.com/1960s-flashback-baked-alaska/

Baked Alaska

Baked Alaska - Cold ice cream on top of pound cake, covered with warm meringue. Best of both worlds!
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 1 serving
Calories 522kcal


For each serving:

  • 1 slice pound cake
  • 1 “slice” vanilla ice cream
  • 1 egg white at room temperature
  • 1 tblsp. sugar


  • Preheat the oven to 425 degrees.
  • Place the cake slices on a baking sheet lined with parchment paper.
  • Cut the ice cream into about 1" thick slices. (see notes)
  • Cover the cake slices with ice cream. Place these in the freezer while you prepare the meringue.
  • Beat the room temperature egg whites at high speed until they form a stiff, but not dry, meringue. Add the sugar near the end of the beating time.
  • Remove the prepared cake and ice cream layers from the freezer and cover each with meringue, making sure to seal the meringue all the way down to the parchment.
  • Bake in a hot oven for 6-8 minutes or until the meringue is golden brown.
  • Remove from the pan with a spatula and serve immediately.


The recipe is much easier to assemble if you purchase ice cream that comes in a box rather than a tub. The rectangular shape of boxed ice cream lends itself to being cut into "slabs" that fit nicely onto slices of cake.
At about the 5-minute mark of baking, start watching carefully and if you note a little melted ice cream starting to flow out from the Baked Alaskas, remove them from the oven immediately.


Serving: 1g | Calories: 522kcal | Carbohydrates: 68g | Protein: 11g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Cholesterol: 98mg | Sodium: 390mg | Fiber: 1g | Sugar: 53g