Raspberry baked Alaska from Cook Like a Pro: Recipes and Tips for Home Cooks (page 209) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh raspberry sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tmitra on December 15, 2025

    This was my first time making baked Alaska, and I was impressed by how well it turned out for so little effort. I froze them again after I assembled them so that I could just move them from freezer to oven when we were ready for dessert. Next time, I'd experiment with the sorbet flavor, as I didn't feel like I needed raspberry inside and on top...or maybe use two ice cream flavors?

  • anya_sf on December 16, 2019

    I made half the recipe using homemade pound cake and Haagen-Dazs ice cream and sorbet. The Swiss meringue ended up overbeaten, which may be due to smaller volume or too high a speed. Nevertheless, I was still able to use it, but couldn't make pretty swirls. I assembled the Alaskas a few hours before baking for 2.5 minutes (although should have baked 3 min for a bit more browning). They turned out great and were absolutely delicious, even though I forgot to serve the raspberry sauce (which I had made). These would be great for a small dinner party.

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