This Orange Baked Alaska Recipe is so simple to make yet so fun to eat. Your company or family will be in ah as you present these cute little oranges. Great make ahead with the final topping of meringue being done right before serving.

If you love an orange dessert then also try our Orange Creamsicle Poke Cake or a Cranberry Orange Bundt Cake.

This recipe was inspired from cookbook that I own that was from the recipes made on the Titanic. Titanic came out in 1997 and I quickly fell in love with the movie. I had found a book called “The Last Dinner on the Titanic” so decided to have a Titanic dinner party. There was a 9-course dinner menu in the book that I altered slightly. We had Lobster Thermidor and Quail with Cherries, soups, and sorbets.

Orange Baked Alaska is a light dessert for any time of the year. In 1912 it was a rarity to see citrus fruits in Northern climes so this was an extravagant dessert. It is an easy dessert to make and one that will get you ooohs and aaahs. Enjoy!

Why I Love This Recipe

Fun to make
Easy to make
Amazing presentation
Great make ahead dessert, can be made two days ahead.
Simple and delicious

Horizontal photo of Orange Baked Alaska.

What Ingredients are in an Orange Baked Alaska Recipe?

Recipe Ingredients

Navel oranges – You want to choose the nicest oranges that you can find, ones that are free of blemishes and are evenly shaped.

Orange sherbet – This was one of my favorite flavors as a kid. Try to find a good brand you can trust.

Egg whites – These are used for the meringue. I use large eggs for this recipe.

Pinch of cream of tartar – This is used to help stabilize the meringue and give you a fluffy, smooth outcome.

Fruit sugar – This is also called berry sugar, castor sugar or super-fine sugar. It dissolves easily and quickly and is a form of granulated sugar but just finer.

Dash of almond extract – This adds a little flavor to the meringue.

Fresh mint leaves – These bring the oranges from fantastic to wow!!

Pin it HERE!!

Pin it HERE!!

Orange Baked Alaska Recipe

Tara Noland

A fabulous light dessert for any time of the year!

5 from 6 votes

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Prep Time 30

Cook Time 7

Inactive Time 1

Total Time 1 37

Course Dessert

Cuisine North American

Servings Servings

Calories 285 kcal

Ingredients

4 large navel oranges
2 cups orange sherbet
2 egg whites
Pinch of cream of tartar
1/2 cup fruit sugar
Dash of almond extract
Fresh mint leaves

Instructions

Cut off the quarter top of each orange and discard. Make sure your orange will stand up, otherwise cut a small slice off the bottom being careful not to cut through to the pulp. With a grapefruit spoon carefully remove the pulp from the interior of the orange.
Place hollowed-out oranges on a cookie sheet lined with waxed paper and place in the freezer for at least 30 min. or until rigid.
Fill the oranges with the sherbet dividing evenly and packing firmly. Freeze again for 30 min. or up to 2 days.
When ready to serve preheat the oven to 425F. In a stand-up mixer beat the egg whites until frothy and then add the pinch of cream of tartar. Continue beating and gradually add the sugar. Beat for another 3 min. or until the eggs are glossy and thick peaks form. Stir in the almond extract.
Remove oranges from the freezer and place it on a baking sheet. Cover the tops of the oranges with the meringue mixture by either piping or dolloping it on. Bake at 425F for 2 min. then lower the heat to 375F and continue to bake for 3-5 min. or until the meringue is slightly browned and set.
Garnish with a mint leaf and serve immediately.

Video

Nutrition

Serving: 1Calories: 285kcalCarbohydrates: 66gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 1mgSodium: 61mgPotassium: 452mgFiber: 4gSugar: 55gVitamin A: 380IUVitamin C: 84mgCalcium: 101mgIron: 0.3mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!

Recipe adapted from the Last Dinner on The Titanic