Baked Alaska

Reviews More Reviews

Most Helpful Positive Review

Mar 18, 2007

This is a favorite and very quick to prepare. My only comment is 2 minutes for the meringue under the broiler can be too long ... you need to watch that carefully. The first time we made it, we just set a timer for 2 minutes and the meringue burnt ... we had to start all over. The 2nd time we kept an eye on it and took it out at about the minute point and it was perfect.

—Cathy

See full review »

Most Helpful Critical Review

Dec 10, 2003

Pretty good, but next time WAY less salt, perhaps none. Then I feel this would be a 5 star recipe.

—SARA&JESSICA

See full review »

12 Ratings

Aug 01, 2004

this turned out pretty good, but we had to try the meringue part 3 times. a whole tsp of vanilla extract is too much, and makes the meringue fall flat/stops it from becoming stiff. a single drop is MORE than enoguh!

—LINDAO1

See full review »

Mar 23, 2008

My family loved this, especially my husband! I read the reviews and followed the advice of not using any salt. That worked well forus. I aslo use cane sugar so I had a hard time making the egg white topping as it should have come out. I added food coloring (light pink) for an Easter pastel color and the kids loved it. My husband has already started a list of combinations to try in the future -chocoalte ice cream with mint extract, or orange extract, etc. Thanks for a nice fun and easy recipe.

—ServingMom4Him

See full review »

Jul 24, 2007

this recipe did not work at all. the frosting recipe is horrible.

—kaitlyn

See full review »

Feb 10, 2012

Just browning the top on broil doesn't make it baked. As written, this is just a ho-hum ice cream pie topped with meringue. Graham cracker crumbs and vanilla ice cream, topped with almond-flavored meringue just didn't do it for us. A genuine Baked Alaska is made with cake as a base, not crumbs, and it's baked in the oven, not merely broiled (meaning heat source only applied to the top.) We didn't care for the meringue with its heavy almond flavoring. A more suitable meringue for this dish uses brown sugar for appealing color and full flavor, and a dash of vanilla. Although quicker and easier to put together, we felt it was a poor substitute for real Baked Alaska, and it only served to make us long for the real deal.

—Baricat

See full review »

Mar 01, 2010

I make this with Digestive biscuits and I leave out the almond extract. Megabon!

—caoimhs

See full review »

Jun 12, 2012

Personally, i would hit the meringue with a brulee torch instead of the broiler..

—DreaLovesyouXO

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Baked Alaska

Orange Baked Alaska

Red Snapper Baked Alaska Style

Ice Cream Baked Potatoes

Baked Fudge Cake

Baked Pineapple

Baked Cheesecake Squares

Real German Baked Apples

Allie's Delicious Baked Dumplings

Baked Apricots

ADVERTISE WITH US

Nutrition

Calories
207 kcal
10%

Carbohydrates
28 g
9%

Cholesterol
30 mg
10%

Fat
9.6 g
15%

Fiber
0.6 g
2%

Protein
3.1 g
6%

Sodium
181 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Alaska

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 207
Calories from Fat: 87

% Daily Value *
Total Fat 9.6g 15 %
** Saturated Fat 5.6g 28 %
Cholesterol 30mg 10 %
Sodium 181mg 7 %
** Potassium 115mg 3 %
Total Carbohydrates 28g 9 %
Dietary Fiber 0.6g 2 %
Protein 3.1g 6 %
Sugars 22.7g
** Vitamin A 6 %
** Vitamin C < 1 %
** Calcium 8 %
** Iron 4 %
** Thiamin 4 %
** Niacin 8 %
** Vitamin B6 2 %
** Magnesium 4 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.