Baked Alaska

A classic dessert that originated at Delmonico's Restaurant in New York City in 1876, and was created in honor of the newly acquired territory of Alaska.

Baked Alaska


  • 1/4 sheet Sponge cake, sliced
  • 1/2 cup Meyer's rum or Amaretto
  • 2 qrts. Ice cream, may be assorted flavors
  • 8 Egg whites
  • 2 cups Granulated sugar
  • 1/2 cup Grand Marnier


Sprinkle rum or amaretto evenly over sponge cake slices.
Construct an ice cream sandwich 12" X 5' X 5" by layering ice cream inside sponge cake on a cardboard base. Reserve in freezer.


  • Whip egg whites together with sugar until stiff peaks form.
  • Remove ice cream sandwich from freezer and coat with meringue. Decorate the top using star tube and additional meringue.
  • Brown in 450 oven or with a propane torch.
  • In a small sauce pan, warm Grand Marnier to 110 f. (the temp of moderately hot tap water)
  • Light the Grand Marnier on fire and pour over the Baked Alaska.

Serve immediately while flaming.

Categories: Cakes and Cupcakes