Raspberry Alaskas

Raspberry Alaskas are the individual-portion cousin of the classic Baked Alaska, and they trade the showy domed cake for a far easier base: store-bought puff pastry patty shells. Fresh raspberries go in first, then a scoop of vanilla ice cream, then a cloud of meringue piled high enough to seal everything in.

The magic is in that meringue jacket. Whipped egg whites and sugar trap air, and air is a terrible heat conductor, so the oven can blast the surface to golden in three minutes flat without the ice cream collapsing into soup.

The contrast on the spoon is the whole point: warm, faintly caramelized meringue, crackling pastry, then cold ice cream and tart raspberries underneath.

Pro Tips

• The meringue must seal completely down to the baking sheet around each shell. Any gap and the ice cream finds an exit.
• Pre-scoop the ice cream onto a frozen plate and refreeze hard before assembly. Soft scoops melt before the meringue can protect them.
• Crank the oven well in advance. A fully preheated oven (and a dark baking sheet) gives the fastest browning so the inside stays cold.

Variations

• Swap raspberries for sliced strawberries or pitted cherries macerated with a little sugar.
• Use chocolate or pistachio ice cream instead of vanilla for a richer or nuttier middle.
• Brush the meringue with a teaspoon of warmed brandy or Chambord just before serving and flambé tableside for a dinner-party finish.