Party of one?

Enjoy this classic Baked Alaska recipe for one, courtesy of the “Best of the Best from Alaska Cookbook.”

Individual Baked Alaska

1 sponge cake or pound cake

Vanilla or strawberry ice cream

Meringue

3 egg whites

1⁄4 teaspoon cream of tartar

1⁄3 cup super-fine sugar

Raspberry Topping

1 1⁄2 cups raspberries, fresh or thawed 1 tablespoon cornstarch

1⁄4 cup sugar

1⁄4 cup orange liqueur or juice

Baked Alaska

Cut cake into 4- or 5-inch rounds 1⁄2 inch thick. Place cut cake on wooden plank or foil-lined cookie sheet. Top each round with a scoop of ice cream, centering so a 1⁄2-inch rim of cake remains. Cover lightly with waxed paper and place in freezer until needed (up to 3 days) and Meringue is made.

For the meringue, whip egg whites and cream of tartar until stiff; gradually adding sugar, continue to beat until very stiff peaks form. Heat oven to 450°. Remove cakes from freezer and quickly frost completely with Meringue. Bake in hot oven about 5 minutes, or until light brown all over. With spatula, remove to serving dishes. Drizzle with Raspberry Topping. Also good with strawberry, blueberry or rhubarb sauce.

For the raspberry topping, place in small saucepan. Cook over low heat until thickened. Cool.