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Epicurious

Cranberry-Pistachio Baked Alaska

5.0

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Cranberrypistachio baked Alaska cake covered in toasted meringue with a middle layer of cranberry sorbet.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell

The magic of Christmas can be summed up in this splendid present to everyone at the table. Underneath the toasted meringue, you’ll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake (store-bought works just fine). Gift wrapping is optional.

This recipe was developed for Gourmet magazine's December 2009 issue. Unfortunately, Gourmet was shuttered before that issue was published. So in 2018, we dug up the entire Christmas menu and posted it here.

Cooks' Note

The egg whites in the meringue are not fully cooked. You can substitute pasteurized or reconstituted dried egg whites.

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