One story holds that Baked Alaska was created at the New Orleans restaurant Antoine’s to honor the acquisition of Alaska by the United States from the Russian Empire in 1867. Another story claims that a similar dessert named Norwegian Omelette was created during the Paris World’s fair in the same year by the chef of the Grand Hôtel. At one time, it could only be found in high-end restaurants but then gained popularity among cruise ship fare. Nevertheless, it is a dessert that always impresses and is easy to make. And you can make it a day or two in advance.
Baked Alaska has 3 components: cake, ice cream and meringue. For the cake and ice cream components, you can use whatever you like. For the cake layer, I often buy store-bought pound cake, slice it in 1-inch slices and then cut out 3-inch circles. I have also used brownies and sponge cake. The sponge cake circles you see in the produce section of the supermarket during strawberry season are perfect.
For the ice cream component, you can use whatever meets your fancy. I usually try to select – or make – an ice cream that is a favorite of my guests. The one pictured has cherry amaretto chocolate ice cream that was a hit. But you can use any flavor you like.
The first step is to assemble the base. Place 3-inch circles of cake on a sheet pan and pop in the freezer uncovered for 30 minutes. Then, using a 2 ¼ ice cream scoop, place a scoop of ice cream on each cake circle. Pop back in the freezer uncovered for 4 hours.
Now for the meringue component. Place 6 egg whites in the bowl of a stand mixer fitted with a whisk attachment. (Eggs are easier to separate when they are cold, but the whites must be room temperature to whisk.) Add a pinch of cream of tartar. Beginning whisking on low, moving the speed up increment-by-increment until you get it to high speed. Whisk until stiff peaks form then slowly pour in 1 cup of sugar. Continue to whisk until the whites are glossy and firm.
Place the meringue into a piping bag fitted with a star tip. Remove the cake and ice cream from the freezer and – beginning at the base – pipe around the cake and ice cream. Make sure to cover them completely with meringue. Pop back into the freezer uncovered for at least 2 hours or overnight.
Remove them from the freezer 5 minutes before you are ready to serve. Then using a kitchen torch, heat the meringue around each Baked Alaska until it is slightly browned. You could also place them in the oven under the broiler but watch very carefully so that do not burn. Place them on a plate and serve just as they are or you can place a puddle of sauce (raspberry, chocolate, caramel) or melted ice cream underneath for an extra punch.
That is all there is! A bit time consuming but you can make it a day or two in advance. And it is a show-stopper dessert. ENJOY!