Baked Alaska

Baked Alaska from Winterlake Lodge
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 7 mins

Winterlake Lodge's Chef Kirsten Dixon serves Baked Alaska with berries sweetened with a little sugar and cassis.


1-- (11-ounce) pound cake
1pint vanilla ice cream
1/2cup sugar
2-- egg whites
2tablespoons water
1/4teaspoon cream of tartar
1/2teaspoon vanilla extract


  1. Cut pound cake lengthwise to make 1/2-inch thick slices. Cut 8 circles from slices using a 3-inch round cookie cutter. Place a scoop of ice cream on 4 rounds. Top each scoop of ice cream with the remaining rounds of cake. Press down lightly and, using a knife, smooth away any ice cream that has pressed out the sides. Place on a baking sheet and cover with plastic wrap. Freeze at least 15 minutes.
  2. Fill a large saucepan with 1-inch of water. Bring to a simmer. In a double boiler or a metal bowl that will fit over the saucepan, place sugar, egg whites, water and cream of tartar. Set bowl over simmering water and beat with a handheld mixer at low speed, 3 to 5 minutes, until an instant-read thermometer registers 140F.
  3. Increase speed to high and continue beating 3 minutes. Remove bowl from heat and beat until cool, about 4 minutes. When peaks form, beat in vanilla. Cover with plastic wrap and refrigerate at least 15 minutes.
  4. When ready to assemble, preheat the boiler. Remove cakes from freezer, and quickly spread with meringue, swirling to make peaks. Place cakes under broiler, as close to the flame as possible, to brown the meringue tips, about 1 minute. Serve immediately.

—Recipe adapted with permission from The Winterlake Lodge Cookbook (2003).

Nutritional Info *per serving

  • Glycemic Load 26
  • Calories 570
  • Fat 24g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2g
  • Cholesterol 30mg
  • Sodium 360mg
  • Potassium 270mg
  • Carbohydrate 79g
  • Fiber 1g
  • Sugars 62g
  • Protein 9g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 0%
  • Calcium 15%
  • Iron 8%