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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Baked Alaska Minis Recipe

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This recipe for Baked Alaska Minis is from The Dietz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Sponge cake or pound cake
1 pint Ice cream, your favorite flavor
½ cup Egg whites (from about 4 eggs)
½ cup Sugar
4 Clean empty egg shell halves
2 tbsp Orange-flavored liqueur (recommended. Grand Marnier)
Directions:
Directions:
Cut the cake into 1/2-inch thick slices. Cut out four 3-inch disks and place them on four dessert plates. Place 1 scoop of ice cream in the center of each cake disk and place in freezer. One at a time, remove the ice cream from the freezer and encase the ice cream in slices of cake. The cake covering the ice cream should fit together nicely, creating a dome. Place them back in the freezer for up to 2 days. To make the meringue, whip the egg whites until foamy, then add the sugar, and continue whipping until stiff and glossy. Spread over the cake domes with an icing spatula, leaving a relatively smooth surface. Push an eggshell halfway into the top to act as a bowl, which will be filled with liqueur before serving. Do all 4 domes, returning them to the freezer as you finish them. Transfer the remaining meringue to your pastry bag. Pipe meringue decoratively on the domes. Heat the broiler to very hot (or fire up your kitchen torch) and broil until lightly browned all over. Return to the freezer for up to 2 days, until ready to serve. When ready to serve, warm a little orange liqueur (Cointreau) in the microwave and carefully pour it into the empty eggshells. Ignite the liquor and carry it to the table. After the flame dies down, lift the eggshell off the Alaska with 2 spoons and pour the liqueur over the dessert.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Somewhat time consuming but most of the work can be done in advance. A very elegant, unusual dessert.

 

 

 

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