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

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.

Meringue

3 egg whites

1⁄4 teaspoon cream of tartar

1⁄3 cup super-fine sugar

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.

Raspberry Topping

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

1⁄4 cup sugar

1⁄4 cup orange liqueur or juice

Place in small saucepan. Cook over low heat until thickened. Cool.