Individual Baked Alaska
Treat your guests to a show-stopping dessert with these **Individual Baked Alaskas**, a perfect harmony of textures and flavors. This elegant recipe features a base of tender sponge cake topped with your favorite ice cream flavors, all encased in a luscious, golden meringue shell. With only 20 minutes of prep time and a quick bake, these impressive single-serving treats are surprisingly easy to make. The light, airy meringue not only creates a stunning visual contrast but also seals in the ice cream's chill, making every bite a delightful mix of warm and cold. Perfect for dinner parties or special occasions, these baked Alaskas deliver gourmet flair with minimal effort. Keywords: individual baked Alaska, easy dessert recipe, baked Alaska with meringue, ice cream dessert ideas, show-stopping desserts.
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Recipe Information
Ingredients
- 6 pieces Sponge cake, round slices (about 3-inch diameter, 1/2-inch thick)
- 3 cups Ice cream (flavors of choice, slightly softened)
- 4 large Egg whites
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Using a cookie cutter or sharp knife, cut 6 round sponge cake slices about 3 inches in diameter and 1/2 inch thick. Place them on a parchment-lined baking sheet.
Scoop 1/2 cup of your chosen ice cream flavor onto each sponge cake round, forming a dome shape. Smooth the ice cream with a spatula if needed.
Transfer the assembled sponge cake and ice cream to the freezer. Freeze for at least 1 hour or until the ice cream is firm.
To make the meringue, place 4 large egg whites, a pinch of salt, and 1 teaspoon vanilla extract in a clean, dry mixing bowl. Using an electric mixer, beat the egg whites until soft peaks form.
Gradually add 1 cup of granulated sugar, 1 tablespoon at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form, about 5-7 minutes.
Preheat your oven to 500°F (260°C), or set your broiler to high.
Remove the ice cream-topped sponge cakes from the freezer. Working quickly, use a spatula or piping bag to cover each dessert completely with meringue. Ensure the meringue reaches all the way to the base of the sponge to seal in the ice cream.
Place the meringue-covered desserts on the prepared baking sheet and transfer them to the oven. Bake or broil for 3-5 minutes, watching closely, until the meringue is lightly golden and toasted.
Carefully remove the baked Alaskas from the oven and serve immediately.
Nutrition Facts
Calories |
2850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 1407 mg | 61% | |
| Total Carbohydrate | 465.1 g | 169% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 411.5 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 970 mg | 75% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1748 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
