Baked Alaska with marshmallow frosting
1
- Prep Time20 mins
- Total Time20 mins
- 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.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.