Mini Baked Alaska
Recipe Type: Dessert
Author:
Serves: 6
A cruise ship favorite from back when, these Baked Alaskas are perfect to demonstrate at your Supper Club Party. They’re easy to assemble, fun to decorate and make a real sophisticated retro statement.
Ingredients
- 6.5 oz./185g pkg. sponge cake dessert shells
- 1 half gallon/2 L of ice cream, any flavor
- 3 egg whites* (Raw egg warning – it is recommended you use only fresh, properly refrigerated grade A or AA eggs and avoid contact between the yolks or whites and the shell.)
- 1/3 cup sugar
Instructions
- Place dessert shells onto a baking sheet.
- Place one scoop of ice cream on each shell; store baking sheet in freezer until ready to assemble.
- To prepare meringue, place egg whites in the base of the Whip ‘N Prep Chef. Replace cover and whip the egg whites until foamy, then add the sugar a little at a time. Continue whipping until meringue is stiff and glossy.
- Remove the baking sheet from the freezer and cover ice cream and cake layer with meringue and return to freezer until ready to serve. If desired, use the Squeeze It Decorator with star tip to pipe meringue.
- Heat broiler on low (or use a butane kitchen torch, available at most home and kitchen stores) and broil until meringue is lightly browned all over. Transfer desserts to Ice Prisms Party Plates and place in freezer until ready to serve.