Best Mini Smores Baked Alaskas 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 CREAMSICLE BAKED ALASKAS

Steps:

• Make the orange syrup: Combine the orange juice, sugar and water in a small skillet over medium heat. Bring to a simmer and cook until syrupy and reduced by half, 3 to 5 minutes. Let cool.
• Meanwhile, make the ice cream cakes: Coat four 6-ounce freezer-proof bowls or ramekins with cooking spray and line with plastic wrap, leaving a 2-inch overhang. Divide the sherbet among the ramekins; use a piece of plastic wrap to press the sherbet into the center and up the sides to create a cup shape. Fill the centers with small scoops of vanilla ice cream and spread evenly. Arrange the ladyfingers on top in a single layer, breaking to fit, then drizzle with the orange syrup. Cover with the overhanging plastic wrap and freeze until very firm, at least 4 hours or overnight.
• Make the meringue: Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually beat in the sugar, then increase the mixer speed to high and beat until stiff shiny peaks form, 4 to 5 minutes. Add the vanilla and beat until combined. Transfer to a large piping bag fitted with a 3/8-inch round tip.
• Uncover the ice cream cakes and invert onto a foil-lined baking sheet. Let stand until the ice cream cakes slip out of the bowls easily, then remove the plastic wrap. Pipe the meringue around each ice cream cake in a spiral. Freeze until firm, at least 3 hours or up to 2 days.
• Brown the meringue with a kitchen torch (or bake at 500˚ until golden, 3 to 5 minutes). Use a spatula to transfer the baked Alaskas to a platter or plates.