Alaskan desserts are old fashioned desserts,originating from New York.

This has a cake base ,topped with ice cream,and a meringue to crown this lovely dessert.

You can use any cake ,or ice cream flavor.The basic dessert has a vanilla sponge,and vanilla

ice cream.You could innovate your layers of ice cream,and cake.

Today i want to share with you a brownie based Alaskan dessert.


A thin slice of brownie  ( Triple Chocolate Fudge Brownies(Flourless))

500 ml of chocolate ice cream

500 ml of pistachio or vanilla ice cream

2-3 tblsp rum ,sherry,or brandy(optional)


Line a round tin,or a springform pan with parchment paper.

Place the cake at the bottom,and drizzle the liquor over the cake.

Layer the ice cream alternatively  over the base.

Place another piece of parchment paper or foil on the ice cream,and freeze for

minimum 2 hours.The ice cream should be hard ,to withstand the heat while in the oven

after you put on the meringue.

Now for the meringue

4 egg whites

2-3 tblsp.sugar.

Brandy to flambe(optional)

Beat the egg whites till stiff .Add sugar and beat till glossy

Remove cake from  the freezer .Remove the paper and carefully transfer it to a serving

tray.Cover the cake with the meringue and quickly bake in a very hot oven for 4-5

minutes.(200 degrees)or untill the meringue is brown on top.

Optional flambe method.(picture shows the flambe method)

Heat brandy (not bubbling),and pour over meringue.

Don’t panic if you see flames it will settle down on its own.

You could directly Flambe it ,or bake the meringue light and flambe.

Those who like the blowtorch method can use that.(i don’t advise or like to use for health


Try it and rush in your comments or suggestions!

Tip :For those who are not certain with the meringue.Grab a packet of macaroons and

spread it over while serving.

To add to the richness(not calories),drizzle chocolate or caramel sauce…Yumm…!

You can add stewed fruits or nuts while layering the ice cream.






This dessert is a combination of sponge cake,ice-cream,fruits and meringue.The flavour of the  sponge,ice cream and the type of fruits can be changed to one’s own taste with a little creativity.

Ingredients for the sponge;

75 gm flour(3/4 cup)

75 gm sugar(3/4 cup)

2 eggs

1/4 tsp.baking powder

a pinch of salt.

Method to make the sponge:Separate the egg yolks from the whites.Beat egg whites till stiff(add the pinch of salt to the egg whites before beating.This breaks up the protein, and makes it easy to beat the egg whites quicker).Gradually beat in the sugar.Lastly add the egg yolks.Fold in the flour(sieved with baking powder).Grease a 7 inch round cake tin.Spread the batter.Bake at 218 C for 12 -15 minutes.

For the fruit filling

1 cup mixed chopped fruit

1 small brick ice cream

3-4 tblsp.fruit juice

2 tblsp.sherry/rum/brandy.

Sprinkle the sponge with sherry and fruit juices.Spread fruit over it and top with frozen ice cream.

For the meringue:

2 egg whites

60 gm sugar

60 gm icing sugar

Beat the egg whites stiff.Gradually beat in the castor sugar, and then the icing sugar.

Cover the ice cream and the sponge completely with the meringue and bake in a very hot oven 200-220 degrees for 7-8 mins.Flambe with brandy.(heat the brandy  and pour over).Refridgerate.

This dessert tastes good if consumed in a day or two.