Making Baked Alaska With Pastry Chef Caroline Schiff

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Baked Alaska is a show-stopping, crowd-pleaser dessert that has seen a renaissance recently, which can largely be attributed to one pastry chef in New York City—Caroline Schiff. Caroline is the executive pastry chef at iconic Brooklyn restaurant Gage & Tollner, where her popular version of Baked Alaska has been on the menu since the restaurant reopened in 2021. She’s known for her creative spins on classic treats and for the dramatic swoops in her meringue, and her hair. Caroline chats with host Jessie Sheehan about her culinary journey, her debut baking book, “The Sweet Side of Sourdough,” and the tasty treats she makes with her sourdough discard. Plus, the duo walk through Caroline’s Baked Alaska recipe, which she has adapted for home cooks. The pastry chef shares all of her best tips and tricks for working with ice cream and whipping and torching meringue. Want to bake along? Here is Caroline’s recipe for Baked Alaska. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Caroline: Instagram, Gage & Tollner, The Sweet Side Of Sourdough cookbook, website More on Jessie: Instagram, her Snackable Bakes cookbook Subscribe to Cherry Bombe Magazine here