Adventures with Baked Alaska

Deciding what to bake Tatiana for her birthday was easy. She has two favorite desserts, lemon meringue pie and baked alaska. I’ve made pies before, so I thought it would be fun to try and make the baked alaska. I have to say I was pretty surprised at how easy it was. Most of the ingredients were store bought, so all I had to do was just put everything together. I was a little nervous about making the meringue because I had previously tried to whip egg whites to make macarons and it was a mess. Lucky for me, our friend Alex — meringue expert — happened to be over at just the right time, and the meringue came out great!

For this baked alaska, I used passion fruit sorbet, Nilla Wafer cookies, and made a box mix of pound cake. I also used a pretty small bowl and it was plenty, especially after adding the layer of meringue.

Baked Alaska 


  • 3 containers Ciao Bella Passion Fruit Sorbet
  • Half a box Mini Nilla Wafer Cookies (crushed)
  • 1 stick butter (optional)
  • 1 prepared pound cake (I used box mix)
  • 6 egg whites, at room temperature
  • Pinch of cream of tartar
  • 1 cup sugar
  • Vegetable oil and seran wrap (for bowl)


  1. Generously coat your bowl with vegetable oil and then fully line it with seran wrap.
  2. Fill the bowl with scoops of sorbet.
  3. Place a piece of plastic wrap over the sorbet and pat down to close gabs between scoops.
  4. For the cookie crumbs- I’m also not sure I would do a cookie layer again unless I mixed in butter because it made the slices fall apart every time I cut the cake. If you do want to include the cookie crumbs, sprinkles the crumbs over the sorbet and press down firmly.
  5. Return to the freezer for about 20 mins.
  6. Cut circle of pound cake to desired thickness (about 1 inch) and large enough in diameter to cover the sorbet and fit into the top of the bowl.
  7. Place pound cake circle on top of bowl.
  8. Cover bowl with plastic wrap and return to the freezer for a minimum of 2 hours.
  9. Take bowl from freezer, remove top layer of seran wrap, and place upside down on serving plate. Let sit while preparing the meringue.
  10. To prepare the meringue, whip the egg whites and cream of tartar with a mixer on medium-high speed until foamy, about 2 minutes.
  11. Gradually beat in the sugar on high speed until egg whites are glossy and hold stiff peaks (make sure these peaks are extremely stiff and do not start to fall after a minute or so).
  12. Once the cake as slipped out of the bowl, remove the rest of the seran wrap and begin to cover with the meringue.
  13. Use the back of a spoon to form swirly peaks.
  14. Place cake back into the freezer for at least 3 more hours.
  15. To brown the meringue I used a lighter, but you could also use a blowtorch or place in a 500 degree oven and bake until meringue becomes golden (about 4 minutes).

Recipe adapted from the Food Network