This old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867, has become popular again, and why not? An ice-cream cake covered with an igloo of meringue emerging from an oven is a real showstopper.



Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper, and spray with cooking spray.

  • Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.

  • In a medium bowl, combine egg whites and pinch of salt in bowl of electric mixer; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.

  • Carefully pour batter out into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven, and let cool on a wire rack.

  • Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams and sorbets as you desire). Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.

  • Place cake on a parchment-lined baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.

  • Preheat oven to 500 degrees. Fill a pastry bag, fitted with an Ateco #5 star tip, with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.

  • Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve immediately.

Reviews (5)

202 Ratings
  • 5 star values: 58
  • 4 star values: 53
  • 3 star values: 58
  • 2 star values: 21
  • 1 star values: 12
Rating: 5 stars
Delicious healthy desserts that will satisfy your sweet tooth without adding to your waistline! Do you want to whip up gluten free, low-glycemic, all-natural desserts, right in your own kitchen? Check out this >>
Rating: 4 stars
I made this cake for my sisters 13th birthday, and it was a huuuuge hit. I used old English toffee and cookies and cream ice creams, as they're her favourite, and it worked very well. The only qualm I have with this cake is the actual cake part. Maybe I made it wrong, but it was difficult to fold in the egg whites and took much longer than expected to bake. Next time I make this cake I may just use a simple brownie recipe, as it would have mostly the same results.
Rating: 4 stars
My friends did not want cherry, so I switched to raspberry sorbet. I expected to fail this, but amazingly it came out great.
Rating: Unrated
Aren't you supposed to ignite the icing?
Rating: Unrated
Fun for entertaining, especially friends who might remember Mom making it 30 years ago. Requires attention just before serving (to brown meringue), though.