I’m having a hard time writing this recipe without hearing Tina Fey saying “Uhlaskuh” in my head. Nevertheless, the aforementioned dessert is so fantastic that I will bravely forge ahead.
I don’t remember when I first started making Baked Alaska. I do know that it was pre-egg allergy in the family, so that puts it back a few full calendars ago.
Back in the day, this recipe was a cook’s favorite. I loved that I could make it ahead of time and pull it straight from the freezer while the broiler heated. Five minutes later I had a dessert worthy of a magazine cover.
When eggs were finally welcome in our refrigerator again, the requests for long since abandoned recipes started at mach speed. It was hard to keep up with the continuous list of foods that we had given up. It didn’t take long for Baked Alaska to come to the top of the list.
As far as desserts go, this one is tough to beat. Easy to make. Can be made ahead of time. Tastes delicious. Looks beautiful. See, I told you. This one has it all. Traditionally, Baked Alaska is made to serve several diners. I prefer to make individual desserts, but the recipe can be made in either form.
There’s really no point in me waxing poetic about it any longer. Try it yourself. Soon you’ll be the one hearing Tina Fey’s voice in your head. But it will be worth it. You’ll have Baked Alaska waiting in your freezer. —1840 Farm
See what other Food52ers are saying.