Mini Baked Alaska
If you want to wow guests with dessert, this is the one. Each bite has a delightful contrast of textures: tender sponge at the base, creamy ice cream in the center, and warm, pillowy meringue on top.
Equipment
- Saucepan
- cookie cutter
Ingredients
- 4 large egg whites
- ½ cup granulated sugar 100g
- ½ tsp cream of tartar
- ½ tsp vanilla extract
- Pound cake cut into 4 rounds
- 1½ cups ice cream 225g
Instructions
- In a heatproof bowl of a stand mixer, whisk the sugar, egg whites, and cream of tartar until combined.
- Bring a pan of water to the boil. Place the mixer bowl over the simmering water, making sure it doesn’t touch the bottom.
- Whisk over medium heat until a thermometer reads 160ºF / 70ºC, about 5 minutes.
- Remove from the heat and add the vanilla extract.
- Return the bowl to the stand mixer and whisk on high speed until stiff, glossy peaks form, about 8 minutes.
- Preheat the broiler.
- Using a cookie cutter, cut rounds of pound cake and place on a foil-lined baking sheet.
- Top each cake round with a scoop of ice cream, then completely cover with the meringue mixture. Make sure both the cake and ice cream are fully sealed.
- Place under the broiler until golden brown. Serve immediately.
