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Baked Alaska inspired by Anthony's Pier 4
Inspired by Anthony's Pier 4
Try the Original

Baked Alaska

Dessert Vegetarian
This showstopping dessert combines layers of cake, ice cream, and meringue baked to perfection. The technique creates a dramatic contrast between the warm toasted exterior and frozen center. Served with a bright strawberry sauce, this classic dessert provides an elegant finale to a seafood meal.
Prep Time 30 mins
Cook Time 5 mins
Inactive Time 180 mins
Total Time 215 mins
Servings 8

Ingredients

  • 1 loaf Pound cake (Store-bought or homemade)
  • 1 quart Vanilla ice cream (Slightly softened)
  • 6 large Egg whites (Room temperature)
  • 1/4 tsp Cream of tartar
  • 1 cup Granulated sugar
  • 1 lb Fresh strawberries (Hulled)
  • 1/4 cup Powdered sugar
  • 1 tbsp Lemon juice (Fresh)
  • 1 tsp Vanilla extract

Tools You'll Need

  • 9-inch round cake pan
  • Stand mixer or hand mixer
  • Rubber spatula
  • Kitchen torch (optional)
  • Ovenproof serving dish
  • Blender (for sauce)

Chef's Tip

Ensure the meringue completely covers the ice cream with no gaps to provide proper insulation. The thickness of the meringue is what protects the ice cream from melting in the oven.

Instructions

  1. Cut pound cake into 1/2-inch slices and arrange in the bottom of a 9-inch round pan to form a base.
  2. Remove ice cream from freezer and allow to soften slightly. Scoop onto cake layer and shape into a dome. Smooth the surface with a spatula.
  3. Place in freezer for at least 2 hours or overnight until completely firm.
  4. Prepare strawberry sauce: Blend strawberries with powdered sugar and lemon juice until smooth. Strain if desired and refrigerate until serving.
  5. When ready to serve, preheat oven to 500°F.
  6. Make meringue: Beat egg whites and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff, glossy peaks form. Beat in vanilla extract.
  7. Working quickly, remove ice cream dome from freezer and place on an ovenproof serving dish.
  8. Completely cover the ice cream and cake with meringue, spreading all the way to the plate to seal. Create decorative swirls with the back of a spoon.
  9. Bake in preheated oven for 3-5 minutes, until meringue is golden brown.
  10. Serve immediately with strawberry sauce on the side.

Plating

Place the Baked Alaska on a decorative serving plate. If desired, drizzle some strawberry sauce on the plate before adding the dessert. Serve additional sauce in a small pitcher on the side. For a dramatic presentation, dim the lights and flambé tableside with warmed brandy (optional).

Storage & Reheating

Best served immediately after baking. The assembled but unbaked dessert can be kept in the freezer for up to 24 hours before baking. Strawberry sauce can be made up to 3 days ahead and stored in the refrigerator.

About This Recipe

A classic dessert featured at Anthony's Pier 4, Baked Alaska delivers an impressive contrast of temperatures and textures. The warm, toasted meringue surrounding ice-cold ice cream creates a memorable finale to the dining experience, balancing rich flavors with the bright notes of fresh strawberry sauce.

How did it turn out?

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