Best Mini Baked Alaska Recipes

MINI BAKED ALASKA

Steps:

• Clear some room in the freezer to fit 4 dessert plates. Cut the cake into 1/2-inch thick slices. Cut out four 3-inch disks and place them on the 4 dessert plates. Place 1 scoop of ice cream in the center of each cake disk and place them in the 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 it 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 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.

MINI BAKED ALASKA

Steps:

• Preheat oven to 350 degrees F, line a standard jelly roll pan with parchment paper.
• Mix the cake mix, 4 egg yolks, oil and water in bowl, blend for 2 minutes.
• Pour into pan and bake for 20-25 minutes.
• Remove the cake from the oven and cool completely before turning it out of the pan.
• Invert into a flat, clean working surface, carefully peel off the parchment paper
• With a 2 1/2-3 inch cookie cutter, cut out cake into rounds.
• Dust off crumbs and place on a clean baking sheet lined with more parchment paper.
• Top each cake with a scoop of ice cream and put the pan in the freezer until ice cream is firm.
• Leave in the freezer until just before you wish to serve.
• Beat 4 egg whites until soft peaks form, slowly add the sugar and vanilla extract and continue to beat until firm peaks hold.
• Turn on broiler (high heat).
• Remove ice cream cakes from the freezer and quickly frost with the egg white meringue.
• Insert pan into the broiler for about 1 minute, just until the meringue begins to brown. Don't let ice cream melt. Note: If you have a blowtorch use that instead. Serve immediately on chilled plates.