Baked Alaska in a Cup

trace: Baked Alaska in a Cup

Last updated Oct 12, 2026. We re-ranked the weekly top 100.

ONLINE	ANCESTOR
Baked Alaska in a Cup #86 · dessert · american Host: Prepared Pantry · Baked Alaska in a Cup → TikTok → web writeups Online recipe (as published / commonly shared) We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. Baked Alaska in single servings: ice cream under a browned meringue. Preheat the oven to 475º F. Cover the bottoms of four oven proof cups or ramekins with cookie chunks. Use enough chunks to reach a depth of about 3/4 inch: graham crackers or chocolate cookies broken into chunks Fill each cup with ice cream of choice: ice cream Use an ice cream spade to press the ice cream tight into the cup. Freeze the cups of ice cream for at least 30 minutes, until rock hard. Beat until soft peaks form: 2 large egg whites 1/4 teaspoon cream of tartar Drizzle in while beating: 3 tablespoons granulated sugar Add: 1/2 teaspoon vanilla extract Beat until stiff peaks form. The peaks should be stiff but not shiny. Do not over-beat. Pile the meringue on top of the frozen ice cream. Cover the ice cream completely to insulate it from the heat. Repeat with the other three cups. Place the cups on a large baking sheet to deflect heat from their bottoms. For extra insulation, wrap the cups in a dishcloth (optional). Bake for 2 to 4 minutes or until the meringue is golden. This browns the meringue without heating the cold cup. Serve immediately. Source: The Prepared Pantry · How to Make a Baked Alaska in a Cup tags: cake,ice-cream,meringue · popularity: spike · meat: no	Baked Alaska public domain Book: The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896) crumb: ice cream on a base under browned meringue The Boston Cooking-School Cook Book includes “Baked Alaska”. Fannie Merritt Farmer wrote it (1896). Fannie Farmer wrote this standard American cookbook with level measurements. Project Gutenberg has its public-domain text. Differences: Both set ice cream on a baked base. Both seal it under egg-white meringue and brown it fast in a very hot oven. The online version makes single cups. It uses a crushed graham cracker or chocolate cookie base instead of a sheet of sponge cake. It freezes the cups rock-hard first. It flavors the meringue with vanilla and cream of tartar. Ancestor recipe (public domain): Print crumb Share crumb Copy crumb

ONLINE

ANCESTOR

Baked Alaska in a Cup
#86 · dessert · american
Host: Prepared Pantry · Baked Alaska in a Cup → TikTok → web writeups

Online recipe (as published / commonly shared)

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Baked Alaska in single servings: ice cream under a browned meringue.

Preheat the oven to 475º F.

Cover the bottoms of four oven proof cups or ramekins with cookie chunks. Use enough chunks to reach a depth of about 3/4 inch:

graham crackers or chocolate cookies broken into chunks

Fill each cup with ice cream of choice:

ice cream

Use an ice cream spade to press the ice cream tight into the cup.

Freeze the cups of ice cream for at least 30 minutes, until rock hard.

Beat until soft peaks form:

2 large egg whites

1/4 teaspoon cream of tartar

Drizzle in while beating:

3 tablespoons granulated sugar

Add:

1/2 teaspoon vanilla extract

Beat until stiff peaks form. The peaks should be stiff but not shiny. Do not over-beat.

Pile the meringue on top of the frozen ice cream. Cover the ice cream completely to insulate it from the heat. Repeat with the other three cups.

Place the cups on a large baking sheet to deflect heat from their bottoms. For extra insulation, wrap the cups in a dishcloth (optional).

Bake for 2 to 4 minutes or until the meringue is golden. This browns the meringue without heating the cold cup.

Serve immediately.

Source: The Prepared Pantry · How to Make a Baked Alaska in a Cup

tags: cake,ice-cream,meringue · popularity: spike · meat: no

Baked Alaska public domain
Book: The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896)

crumb: ice cream on a base under browned meringue

The Boston Cooking-School Cook Book includes “Baked Alaska”. Fannie Merritt Farmer wrote it (1896). Fannie Farmer wrote this standard American cookbook with level measurements. Project Gutenberg has its public-domain text.

Differences:

Both set ice cream on a baked base. Both seal it under egg-white meringue and brown it fast in a very hot oven. The online version makes single cups. It uses a crushed graham cracker or chocolate cookie base instead of a sheet of sponge cake. It freezes the cups rock-hard first. It flavors the meringue with vanilla and cream of tartar.

Match: Somewhat close

Online recipe	Ancestor recipe
Baked Alaska in a Cup Online recipe (as published / commonly shared) We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. Baked Alaska in single servings: ice cream under a browned meringue. Preheat the oven to 475º F. Cover the bottoms of four oven proof cups or ramekins with cookie chunks. Use enough chunks to reach a depth of about 3/4 inch: graham crackers or chocolate cookies broken into chunks Fill each cup with ice cream of choice: ice cream Use an ice cream spade to press the ice cream tight into the cup. Freeze the cups of ice cream for at least 30 minutes, until rock hard. Beat until soft peaks form: 2 large egg whites 1/4 teaspoon cream of tartar Drizzle in while beating: 3 tablespoons granulated sugar Add: 1/2 teaspoon vanilla extract Beat until stiff peaks form. The peaks should be stiff but not shiny. Do not over-beat. Pile the meringue on top of the frozen ice cream. Cover the ice cream completely to insulate it from the heat. Repeat with the other three cups. Place the cups on a large baking sheet to deflect heat from their bottoms. For extra insulation, wrap the cups in a dishcloth (optional). Bake for 2 to 4 minutes or until the meringue is golden. This browns the meringue without heating the cold cup. Serve immediately. Citations - The Prepared Pantry · How to Make a Baked Alaska in a Cup: https://blog.preparedpantry.com/2020/10/06/make-baked-alaska-cup/ - TikTok: https://www.tiktok.com/search?q=Baked+Alaska+Mug+Cake - web writeups: https://www.google.com/search?q=Baked+Alaska+Mug+Cake+recipe Cookbook ancestor - Affiliate: buy the book: https://www.amazon.com/dp/1616085436?tag=recipeancesto-20 - Reference: The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896). Publisher: Skyhorse, 2012 edition, hardcover, ISBN 978-1616085438. We put this together for personal use. See the citations.	Ancestor recipe (public domain) Baked Alaska: ancestor recipe (public domain) From: The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896) ice cream on a base under browned meringue

Online recipe

Ancestor recipe

Baked Alaska in a Cup

Online recipe (as published / commonly shared)

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Baked Alaska in single servings: ice cream under a browned meringue.

Preheat the oven to 475º F.

Cover the bottoms of four oven proof cups or ramekins with cookie chunks. Use enough chunks to reach a depth of about 3/4 inch:
graham crackers or chocolate cookies broken into chunks

Fill each cup with ice cream of choice:
ice cream

Use an ice cream spade to press the ice cream tight into the cup.

Freeze the cups of ice cream for at least 30 minutes, until rock hard.

Beat until soft peaks form:
2 large egg whites
1/4 teaspoon cream of tartar

Drizzle in while beating:
3 tablespoons granulated sugar

Add:
1/2 teaspoon vanilla extract

Beat until stiff peaks form. The peaks should be stiff but not shiny. Do not over-beat.

Pile the meringue on top of the frozen ice cream. Cover the ice cream completely to insulate it from the heat. Repeat with the other three cups.

Place the cups on a large baking sheet to deflect heat from their bottoms. For extra insulation, wrap the cups in a dishcloth (optional).

Bake for 2 to 4 minutes or until the meringue is golden. This browns the meringue without heating the cold cup.

Serve immediately.

Citations
- The Prepared Pantry · How to Make a Baked Alaska in a Cup: https://blog.preparedpantry.com/2020/10/06/make-baked-alaska-cup/
- TikTok: https://www.tiktok.com/search?q=Baked+Alaska+Mug+Cake
- web writeups: https://www.google.com/search?q=Baked+Alaska+Mug+Cake+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/1616085436?tag=recipeancesto-20
- Reference: The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896). Publisher: Skyhorse, 2012 edition, hardcover, ISBN 978-1616085438.

We put this together for personal use. See the citations.

Ancestor recipe (public domain)

Baked Alaska: ancestor recipe (public domain)
From: The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896)

ice cream on a base under browned meringue

Trace receipt

Dish: Baked Alaska in a Cup
Match: Somewhat close
Ancestor: Baked Alaska
Source: The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896)
Differences: Both set ice cream on a baked base. Both seal it under egg-white meringue and brown it fast in a very hot oven. The online version makes single cups. It uses a crushed graham cracker or chocolate cookie base instead of a sheet of sponge cake. It freezes the cups rock-hard first. It flavors the meringue with vanilla and cream of tartar.
Online sources: Prepared Pantry · Baked Alaska in a Cup (https://blog.preparedpantry.com/2020/10/06/make-baked-alaska-cup/)
TikTok (https://www.tiktok.com/search?q=Baked+Alaska+Mug+Cake)
web writeups (https://www.google.com/search?q=Baked+Alaska+Mug+Cake+recipe)
Date: Sep 2026

Source: what this book is
The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896).
Fannie Farmer wrote this standard American cookbook with level measurements. Project Gutenberg has its public-domain text.

Affiliate: buy the book

Reference: The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896). Publisher: Skyhorse, 2012 edition, hardcover, ISBN 978-1616085438.

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