Return to Content

From Maine to Alaska

Yankee Plus Dec 2015


by in Jul 2007
From Maine to Alaska
0 votes, 0.00 avg. rating (0% score)
Print Friendly

A New England twist on the retro dessert baked Alaska, this surprisingly easy, gasp-inducing treat would also work well with just about any cake recipe as its base. Individual desserts can be made using aluminum foil as a supportive collar around the cake base (remove foil before topping with meringue).

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • Vanilla pound cake, about 7 1/2-inch slices, frozen
  • 2 pints vanilla ice cream, softened
  • 1-1/2 cups fresh blueberries, pureed
  • 1 cup crushed graham crackers (about 3-1/2 full sheets)
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • Pinch of kosher or sea salt
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar


Butter the bottom and sides of a 9-inch springform pan. Cover bottom of pan with pieces of frozen pound cake, cutting pieces to fill in any gaps.

Blend softened ice cream with pureed blueberries and graham cracker crumbs. Spread ice cream mixture over pound cake pieces. Cover tightly with plastic wrap and freeze at least 4 hours (up to 24).

Heat oven to 450°.

Whip egg whites with cream of tartar and salt until foamy. Add vanilla extract and beat until soft peaks form. Gradually add sugar and whip until peaks are stiff and glossy.

Remove cake base from pan. Spread meringue over ice cream base (use an offset spatula to make dramatic swirls), or use a pastry bag to pipe it. Place in oven 4 minutes or until meringue is evenly golden brown. If you prefer, use a kitchen torch instead of the oven to get even coloring.

Updated Friday, June 8th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111