Recipe and Q&A: The Sweet Story Behind Baked Alaska

With Baked Alaska Day just around the corner on Feb. 1, few desserts capture the magic of cruise cuisine quite like this legendary contrast of textures and temperatures. Flaming on the outside, frozen in the middle and steeped in maritime tradition, Baked Alaska has been delighting guests for decades as one of cruising’s most memorable finales. 

But how did it get its name? What culinary wizardry keeps the ice cream from melting in the oven? And what’s the secret behind Holland America Line’s irresistibly delicious version? Read on for answers to learn more about Baked Alaska—and then try your hand at making this iconic dessert at home with our very own recipe.

Q: What is Baked Alaska?

A: Baked Alaska is a dessert that combines ice cream, sponge cake and toasted meringue. 

Q: Why is it called Baked Alaska?

A: Fun fact: Baked Alaska didn’t originate in Alaska. It got the name in the 1800s, and it was originally known as “Alaska, Florida,” due to the contrast of the cold ice cream inside (Alaska) and warm meringue outside (Florida). Some also believe the “Alaska” comes from the U.S. purchase of Alaska in 1867. 

Q. When did Baked Alaska first become part of the cruise dining experience?

A: There are references to Baked Alaska being served on ocean voyages as early as 1905; however, it didn’t become a regular cruise tradition until the late 1950s and 1960s. Various versions of what became known as the Baked Alaska Parade began appearing on ships when cruises began emphasizing theatrical dining experiences.

Q. What makes Holland America Line’s Baked Alaska different?

A: Holland America Line expands the flavor profile of Baked Alaska with the addition of tangy Cherries Jubilee on top. Not only does it add a pop of color to the creamy meringue, but the fruity aromas also add depth and complexity beyond sweetness. In Pinnacle Grill, Holland America’s “Not So Classic Baked Alaska” uses Amarena cherry ice cream and Bing Cherries Jubilee to elevate the dessert to the next level. 

Q. What would you say to a guest who has never tried Baked Alaska before?

A: Baked Alaska is a dessert that defies expectations. Chilled ice cream is nestled in sponge cake, then surrounded by a cloud of meringue, gently toasted. If you like ice cream and marshmallow-like meringue, you’ll enjoy this—it boasts familiar, nostalgic flavors in a distinct form.

Q. Where can guests find Baked Alaska aboard Holland America? 

A: Holland America Line serves Baked Alaska in the Dining Room once per cruise, while the “Not So Classic Baked Alaska” is found on the Pinnacle Grill menu every night. 

HOLLAND AMERICA LINE BAKED ALASKA RECIPE:

Active Time: 40 minutes

Total Time: 4 hours

Servings: 10

INGREDIENTS FOR BAKED ALASKA:

1 (8-inch) round vanilla sponge cake

½ gallon Neapolitan ice cream

1 tsp. gelatin powder

1 cup granulated sugar

5 large egg whites

¼ tsp. vanilla extract

Cherries Jubilee, for topping

INGREDIENTS FOR CHERRIES JUBILEE:

1 tbsp. cornstarch

1 cup cherry juice, divided

½ cup granulated sugar

1 tsp. ground cinnamon

½ tsp. ground allspice

2 (13.5 oz.) jars pitted Bing cherries, drained

¼ cup Kirsch cherry liqueur 

STEP 1:

Prepare Cherries Jubilee: Stir together cornstarch and 2 tbsp. cherry juice in a small bowl. Place sugar, cinnamon, allspice and remaining cherry juice in a small saucepan. Bring to a simmer over medium heat. Stir in cornstarch mixture and return to a simmer; cook, stirring often, until slightly thickened, about 5 minutes. Remove from heat and stir in cherries and Kirsch. Cool completely, about 30 minutes. Transfer to an airtight container and refrigerate until ready to serve, up to two weeks.

STEP 2: 

Prepare Cake: Line an 8-inch wide, 2-quart bowl with plastic wrap. Fill the bowl with a mix of small and large ice cream scoops. Cover in plastic wrap, pressing down to remove gaps and create an even surface. Place round sponge cake on top of ice cream before covering with plastic wrap. Wrap ice cream cake layer in plastic wrap and freeze until firm, about two hours.

STEP 3:

Remove plastic wrap from top of ice cream and cake layer. Invert bowl of ice cream over cake layer to create a dome shape. Carefully remove bowl from ice cream, leaving ice cream covered with plastic wrap. Return to the freezer until ready to decorate, at least 30 minutes or up to two days.

STEP 4:

Prepare the Meringue: Stir together gelatin powder and ¼ cup tap water in a small bowl until combined. Let stand until gelatin absorbs water, about five minutes.

STEP 5:

Combine sugar and additional ¼ cup tap water in a small saucepan. Heat over medium-high. Stir until sugar dissolves and cook 3-4 minutes (a thermometer should read 240°F).

STEP 6:

Place egg whites in the bowl of a stand mixer with whisk attachment. Beat on high until soft peaks form, about two minutes. Reduce speed to medium and gradually pour hot sugar mixture into egg whites, beating constantly. Spoon gelatin mixture into the same warm saucepan and stir until just melted, about 30 seconds. With the mixer still running on medium, pour in the gelatin mixture. Continue to beat on medium until stiff glossy peaks form, about eight minutes. Beat in vanilla extract.

STEP 7:

Remove cake from freezer, place on a serving plate and remove plastic wrap. Spread the meringue over ice cream and cake to cover. Use a kitchen torch to toast the meringue, if desired. Slice and serve immediately with Cherries Jubilee.