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Baked Alaska Recipe

This scrumptious baked alaska recipe features the sorbet flavor of your choice over pound cake, insulated with meringue, and served hot.

Recipe courtesy Nancy Buchanan of A Communal Table.

Servings: 8

Active time: 30 minutes

Total time:


  • 8 Davidson's Safest Choice® pasteurized egg(s)
  • 1 pint fruit sorbet (any flavor), softened
  • 8 1/2-inch slices of angel food cake
  • 1 tsp cream of tartar
  • 1/4 c granulated sugar or superfine sugar


  1. Using four 4-ounce ramekins cut circles out of the angel food cake. Reserve.
  2. Divide the sorbet evenly between the ramekins (if your ramekins are smaller than 4 ounces you will have extra sorbet!). Fill the ramekins almost to the top and smooth. Place one of the angel food circles on top.
  3. Cover and freeze the ramekins for 1 – 2 hours or overnight – long enough to refreeze the sorbet.
  4. Once the sorbets are frozen, remove from the freezer. Dip each ramekin in hot water. Using an offset spatula, remove the sorbets from the ramekins and place on a sheet pan, angel food side down.
  5. Cover and return to freezer.
  6. To Serve: Separate the 8 Safest Choice™ Pasteurized Eggs. Place the whites in a large, clean mixing bowl.
  7. Using a mixer, begin mixing the whites on low speed. After 1 minute, add the cream of tartar. Continue to whip, increasing the speed to medium and then to high. Once soft peaks have formed, slowly sprinkle in the sugar. Since the eggs are pasteurized, it will take longer to whip the whites – approximately 8 minutes so if your eggs whites aren’t whipping quickly, don’t worry here is a great video so you can see the step by step process: Once the egg whites are whipped, remove the sorbets from the freezer. You can either frost the sorbets with an offset spatula or put the meringue into a piping bag to frost.
  8. Once frosted, either use a torch to brown the meringues, or place the sheet pan under the broiler for a minute–but watch carefully as the meringue browns very quickly! Once browned, serve immediately.

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Nutrition Facts

Serving Size (1 slice)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 220
Calories from Fat 45
Total Fat 5g (8% DV)
Saturated Fat 1.5g (8% DV)
Trans Fat 0g
Cholesterol 185mg (62% DV)
Sodium 230mg (10% DV)
37g (12% DV)
Dietary Fiber 0g (0% DV)
Sugars 15g
Protein 8g
Vitamin A 6%
Vitamin C 8%
Calcium 6%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.