Baked Alaska

Layers of ice cream and cake cloaked in toasted meringue create an edible homage to the icy peaks of Alaska. Bought by the U.S. from Russia in the late 19th century, the territory didn't become a state until 1959.

- By Christine Albano

1867

This dessert was created to celebrate the U.S.'s purchase of the Alaska Territory more than 150 years ago.

Sweet Memories

While a similar dessert already existed in France, it's believed that pastry chef Charles Ranhofer of famed New York City restaurant Delmonico's developed this specific version.

THEN Meringue-topped ice cream cakes were frozen, then browned in a hot oven, like this one from a 1962 GH cover.

NOW A kitchen torch makes it easy to achieve that golden-brown cap. Sparklers optional!

MINI MAGIC!

Bake your favorite cake on a parchment-lined 177/2- by 127/2-in. rimmed baking sheet, then punch out smaller circles and use smaller bowls to mold the ice cream.

Baked Alaska: 5 easy steps

Line medium metal bowl with plastic wrap, leaving overhang all around. Layer in ice creams and sorbet, smoothing top. Cover with overhang and freeze.

Unwrap bowl of ice cream and sorbet and place cooled cake on top. Freeze 10 min.