The warmer weather means alfresco dining in the backyard, fun family gatherings and ice cream. For a fun dessert idea try something a little fancier with your schoop of ice cream, like this recipe for individual Baked Alaska.
4 egg whites
1/2 cup (125 mL) granulated sugar
6 scoops of ice cream, well frozen
6 slices cake, jelly roll or brownies (approximately 2 x 2-inch (5 x 5 cm) pieces)
Preheat oven to 475°F (245°C).
Beat egg whites and salt in small bowl with electric mixer until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff, glossy peaks form.
Place cake slices on ungreased baking sheet. Top each with ice cream, then quickly spread meringue completely around cake and ice cream, sealing right to baking sheet. Swirl meringue into decorative peaks. Place in freezer for at least 1 hour. (To store up to two weeks, place unbaked Alaskas in sealable container, or in cake box overwrapped with plastic.)
Just before serving, bake in preheated 475° F (240° C) oven until meringue is lightly browned, 2 to 4 minutes. Serve immediately.
Note: Choose ice cream that contrasts in colour and flavour with cake (e.g. vanilla ice cream on brownies, peppermint on chocolate cake, fruit sherbet on jelly roll.
I’ve always loved the look of baked alaska but making them has always been a little intimidating. Creating smaller individual sized versions seem more achievable and they would look lovely served after dinner.
Photo and recipe reprinted with permission from the Egg Farmers of Canada.