Baked Alaska with marshmallow frosting
1
- Prep Time20 min
- Total Time20 min
- Makes4 servings
This '70s dessert is back baby! The classic combo of cake, ice cream and a pillowy igloo of meringue looks awfully impressive.
Ingredients
2 cups softened ice cream
4 slices pound cake, 1/2 in. thick, cut into 3-in. rounds
3 egg whites
3/4 cup granulated sugar
3 tbsp water
2 tbsp corn syrup
1/4 tsp cream of tartar
1/8 tsp salt
1 tsp vanilla
Instructions
LINE 4 muffin cups with plastic wrap. Fill each with ½ cup ice cream and top with cake. Cover with plastic wrap and freeze at least 3 hours.
WHISK egg whites, sugar, water, corn syrup, cream of tartar and salt in a large metal bowl set over a large pot with 1 in. of simmering water until sugar dissolves, about 3 min. Beat with an electric mixer on medium-high over water, until stiff peaks form when beaters are lifted, about 7 min. Remove from heat. Beat in vanilla.
REMOVE frozen ice cream from muffin tins and discard plastic wrap. Place, cake-side down, on baking sheet and spread with frosting. Toast frosting using a blowtorch, or broil 5 in. from element until dark golden, 1 to 2 min. Serve immediately.
Chatelaine Quickies: Toasted Marshmallow Ice Cream
Nutrition (per serving)
Calories 536, Protein 8g, Carbohydrates 94g, Fat 16g, Sodium 325mg.
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