Name: Coffee Baked Alaska with Mocha Sauce
Yield: Makes 6 to 8 servings
Ingredients: 1 quart coffee ice cream, softened; 1 10.75-ounce frozen pound cake; 4 large egg whites; 1/4 teaspoon cream of tartar; 1 teaspoon coffee liqueur; 1/3 cup sugar; 1 1/2 cups freshly brewed strong coffee; 10 ounces semisweet chocolate, chopped; 2 tablespoons coffee liqueur

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Coffee Baked Alaska with Mocha SauceMark Thomas

Invented in the 1800s, the baked Alaska was possibly named to commemorate America's purchase of that northern territory. The dessert was a big hit in the fifties because convenience was a watchword, and for all the showy effect it created at the table, baked Alaska was not difficult to make. Restaurants served ornately decorated versions under flaming cascades of liqueur, while home cooks could just bake it in the oven. Either way, the magic was there—a layer of meringue kept the ice cream inside from melting in the oven. These days, store-bought premium ice creams help baked Alaska taste even better and offer a wide range of flavor options.

Recipe notes

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