Individual Baked Alaskas

Light and airy beaten egg whites are the secret to a delicious meringue-topped dessert.

  • Prep:
  • Total Time:
  • Servings: 4
Individual Baked Alaskas

Source: Everyday Food, September 2003


  • 4 slices (3/4 inch thick each) pound cake
  • 1 1/2 cups softened ice cream
  • 3 egg whites
  • Pinch of salt
  • 1/2 cup sugar


  1. Using a cookie cutter or knife, trim 4 slices of pound cake (3/4 inch thick each) to snugly fit bottoms of four (6-ounce) ovenproof custard cups. Divide 1 1/2 cups softened ice cream among lined cups.

  2. In a mixing bowl, beat 3 egg whites with a pinch of salt to soft peaks. Gradually add 1/2 cup sugar, beating until stiff and glossy; mound over ice cream. Freeze 1 hour or up to 1 week.

  3. To serve, preheat oven to 450 degrees. Transfer cups to a baking sheet; let sit 10 minutes. Bake until lightly browned (watch carefully), 2 to 4 minutes.


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