Best Baked Alaska – This 1960s retro recipe combines buttery rich pound cake, creamy ice cream, and fluffy meringue for an impressive dessert.

Scale

Cook Mode Prevent your screen from going dark

Preheat the oven to 425 degrees.
Place the cake rounds on a parchment-lined baking sheet.
Top each cake round with a large scoop of ice cream and freeze while preparing the meringue.
Beat egg whites until stiff but not dry; add sugar near the end.
Remove frozen cake and ice cream layers and cover each with meringue, sealing it to the parchment.
Bake 6–8 minutes until golden brown.
Remove and serve immediately.

Seal the meringue completely to the parchment to prevent melting.

Watch closely around the 5-minute mark to avoid ice cream leakage.

Try variations such as chocolate cake with pistachio ice cream, white cake with peach ice cream, or chocolate cake with strawberry ice cream.