Baked Alaska with marshmallow frosting



20 min


20 min



* PLUS 3 hours chill time
Baked Alaska with marshmallow frosting

Photo, Erik Putz.

This '70s dessert is back baby! The classic combo of cake, ice cream and a pillowy igloo of meringue looks awfully impressive.


  • 2 cups softened ice cream
  • 4 slices pound cake , 1/2 in. thick, cut into 3-in. rounds
  • 3 egg whites
  • 3/4 cup granulated sugar
  • 3 tbsp water
  • 2 tbsp corn syrup
  • 1/4 tsp cream of tartar
  • 1/8 tsp salt
  • 1 tsp vanilla


  • LINE 4 muffin cups with plastic wrap. Fill each with ½ cup ice cream and top with cake. Cover with plastic wrap and freeze at least 3 hours.
  • WHISK egg whites, sugar, water, corn syrup, cream of tartar and salt in a large metal bowl set over a large pot with 1 in. of simmering water until sugar dissolves, about 3 min. Beat with an electric mixer on medium-high over water, until stiff peaks form when beaters are lifted, about 7 min. Remove from heat. Beat in vanilla.
  • REMOVE frozen ice cream from muffin tins and discard plastic wrap. Place, cake-side down, on baking sheet and spread with frosting. Toast frosting using a blowtorch, or broil 5 in. from element until dark golden, 1 to 2 min. Serve immediately.

Chatelaine Quickies: Toasted Marshmallow Ice Cream

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Nutrition (per serving)

  • Calories
  • 536,
  • Protein
  • 8 g,
  • Carbohydrates
  • 94 g,
  • Fat
  • 16 g,
  • Sodium
  • 325 mg.