Blueberry Baked Alaska


  • 1 envelope unflavored gelatin
  • 1 cup water
  • 4 cups blueberries
  • cup sugar
  • 1 cup sugar
  • 2 cups heavy cream, shipped
  • 4 egg whites
  • 1 8-inch layer cake

Combine gelatin, sugar and water, add blueberries and cook at a boil for 10 minutes. Cook and freeze until mushy. Beat until smooth and fold in cream. Freeze covered in a 1-1/2 quart bowl until hard. When ready to serve the baked Alaska, beat egg whites until stiff. Beat in sugar, 1 tablespoon t a time until stiff and glossy. Unmold sherbet on top of cake layer which has been placed on a cookie sheet. Spread cake and sherbet with meringue, peaking meringue. Bake in preheated hot oven (425F) for 5 to 8 minutes or until meringue is lightly browned. Remove from oven and cut into wedges. Yield: 1 to 1-1/2 quarts.

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The Happy Berry, Inc.
120 Kelley Cr. Rd.
Phone: (864) 868-2946
Farm: (864) 350-9345