It doesn't get more old school than Baked Alaska. Dating back to the 1800's, this classic dessert is traditionally made with layers of sponge cake and ice cream, encased in meringue and then quickly browned in the oven.
The meringue acts as an "insulator" for the ice cream, so that it doesn't melt in the heat of the oven.
This is one of those show-stopper desserts that is big on the "wow" factor, but time consuming and labor intensive.
Which is why I love this time-saver version that is JUST as impressive!
These charming individual Baked Alaskas start with store bought cupcakes and your favorite ice cream. The whole thing is encased in an easy-to-make meringue and then quickly browned with a kitchen torch (or under the broiler), just before serving.
Old school? Never felt so new!
RECIPE: Individual Baked Alaskas
Makes 6 servings
6 unfrosted cupcakes
3 cups ice cream
6 large egg whites, room temperature
1 cup sugar
Start the day before serving: Remove liners from cupcakes and place on a baking sheet. Place one scoop of ice cream atop each cupcake - freeze for a few hours (or overnight).
Make the meringue: In a mixing bowl beat egg whites on low speed, till frothy and completely covered in tiny bubbles. Increase speed to medium, gradually adding the sugar. When soft peaks form when the beater is raised, increase speed to high - beat until meringue is stiff and glossy.
Use the back of a spoon or a small angled spatula to completely coat the cakes and ice cream with the meringue. Return to freezer for at least one hour (or overnight).
Pre-heat oven to broil; set rack 8" from the top. Place tray of cakes in the oven and broil till browned - 1-2 minutes. Alternatively you can use a kitchen torch to brown the meringue. Serve immediately.