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Baked Alaska

Recipe photo courtesy of VICTORIA PEARSON

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.

Source: Martha Stewart Living, December/January 1996
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Ingredients

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  • georgiarob795186
    16 JUL, 2017
    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.
    Reply
  • MS11263952
    3 JAN, 2015
    My friends did not want cherry, so I switched to raspberry sorbet. I expected to fail this, but amazingly it came out great.
    Reply
  • artfooddance
    10 DEC, 2011
    Aren't you supposed to ignite the icing?
    Reply
    • MS11263952
      3 JAN, 2015
      You can do the meringue in the oven, as in this recipe, or flambe, setting it on fire.
  • martha4
    19 NOV, 2007
    Fun for entertaining, especially friends who might remember Mom making it 30 years ago. Requires attention just before serving (to brown meringue), though.
    Reply

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