EASY INDIVIDUAL BAKED ALASKAS
Store-bought pound cake and ice cream keep these mini desserts simple. All you have to do is beat the egg whites until light and airy for the delicious meringue topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Number Of Ingredients 5
Steps:
- Using a cookie cutter or knife, trim 4 slices of pound cake to snugly fit bottoms of four 6-ounce ovenproof custard cups. Divide softened ice cream among lined cups.
- In a mixing bowl, beat egg whites with pinch of salt to soft peaks. Gradually add sugar, beating until stiff and glossy; mound over ice cream. Freeze 1 hour or up to 1 week.
- To serve, preheat oven to 450 degrees. Transfer cups to a baking sheet; let sit 10 minutes. Bake until lightly browned (watch carefully), 2 to 4 minutes.
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 BAKED ALASKAS!
These individual baked Alaskas are the perfect dessert for two!
Provided by www.DessertForTwo.com
Categories Fancy
Time 2h15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350.
- Use a 9 x 5" metal bread loaf pan for this recipe; it needs to have sharp corners. Do not use ceramic bakeware with rounded corners.
- Line the bottom of the pan with parchment paper. Trim it very well to fit perfectly. Do not grease the pan in any way.
- In a medium bowl, sift together the flour, baking powder, and cornstarch twice. (Or, whisk it very well).
- In a separate bowl, combine the granulated sugar and egg. Beat on high speed until it reaches the consistency of soft whipped cream. This can take anywhere from 5-8 minutes. It will be fluffy and pale yellow with soft, floppy peaks.
- Melt the butter and milk together in the microwave. Stir in the almond extract
- Fold one-third of the flour mixture into the eggs. The proper folding technique is: down the middle with the narrow part of the spatula and then sweep the sides of the bowl. Take your time and do this carefully until all of the flour mixture is incorporated, adding 1/3 of the flour mixture at a time.
- Finally, stir in the hot milk and butter mixture all at once and fold in very well.
- Pour the batter into the pan, and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven, and let cool for 10 minutes. Then, run a knife along the edges of the pan and invert the cake carefully onto a cooling rack. If the cake doesn't flop out, use a rubber spatula to help it. The cake is very forgiving and does not tear easily. The parchment paper will stick to the surface of the cake. Gently peel it off, but if any more than a thin layer of cake sticks to it, let it cool completely before pulling it off. You can make the sponge cake the day before.
- Next, scoop two perfect spheres of the sorbet by using an ice cream scoop. Level off the surface of the sorbet with the scoop to make a flat bottom. Then, dip your finger in warm water, and then push a hole for the cherry in the center of each scoop. This is optional.
- Move the sorbet scoops to cupcake liners (or parchment paper) and freeze until very firm.
- To assemble, use the edges of your ice cream scoop to cut out perfect-sized rounds of sponge cake. Top each cake round with one of the sorbet scoops. Place back in the freezer.*
- Next, whip the egg whites in a medium bowl on high speed until soft peaks start to form. Stream in the sugar and beat until combined. Don't beat the egg whites past the point of soft peaks--no stiff peaks! (The large amount of sugar should prevent stiff peaks, but be careful, still!)
- When ready to serve, pipe the egg whites (or use a spoon) over the sorbet-cake bombes. Use a fork to make ridges in the egg whites.
- Using a culinary torch, brûlée the egg whites from a safe distance.
- Serve immediately.
Nutrition Facts : Calories 504 calories, Carbohydrate 94 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 192 grams sodium, Sugar 85 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MINI NEAPOLITAN BAKED ALASKAS
Surprise-there's ice cream inside these tiny showstoppers! Dinner guests will be thrilled with the pretty presentation. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten muffin liners; place on a baking sheet. Place a wafer on each. Scoop 1/4 cup of ice cream onto each wafer; freeze., Meanwhile, in a small heavy saucepan, combine the egg whites, sugar and cream of tartar; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; add vanilla. Beat until stiff peaks form and sugar is dissolved, about 4 minutes., Remove baking sheet from freezer; immediately spread meringue over ice cream, sealing to edges of wafers. Broil 4-6 in. from the heat for 1-2 minutes or until meringues are lightly browned. Serve immediately.
Nutrition Facts : Calories 163 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 99mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
MINI BAKED ALASKAS WITH BOOZY CHERRY CENTRES
A much-loved favourite with a modern-day twist - and all the components can be prepared in advance
Provided by Good Food team
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Line 4 individual pudding moulds with cling film - brushing with oil first will help. Divide the ice cream between them, shaping so an even thickness covers the base and sides with a hollow in the middle. Mix the jam with 2 tsp of the kirsch, spoon into the ice-cream hollows, cover and freeze overnight.
- For the base, heat oven to 180C/ fan 160C/gas 4. Butter and line a 20cm square cake tin. Reserve 2 tbsp of the almonds, then whizz the rest in a food processor until finely chopped and tip into a bowl with the flour, butter, beaten whole eggs and 100g caster sugar. Beat until smooth, then spread into the tin and bake for 15-18 mins until golden and springy. Cool on a wire rack. This cake will sit quite happily in a tin for 24 hrs, but stamp out the bases on the day or the edges will dry overnight.
- For the meringue, whisk the egg whites until stiff, then add the remaining sugar and continue whisking until the meringue is thick and glossy. Can be chilled for up to 5 hrs. With a 7cm round cutter or rim of a pudding mould, cut 4 bases from the almond sponge. Drizzle with the rest of the kirsch, then sit them on a baking sheet lined with baking paper.
- When you're ready to serve, heat oven to 220C/fan 200C/gas 7. Turn 1 ice cream out onto each round of cake, peeling off the cling film, then spread over meringue using a knife or small spatula until completely covered. Scatter with remaining almonds and bake for 3 mins until the tips of the meringues are just browning. Lift onto serving plates with a fish slice and serve immediately.
Nutrition Facts : Calories 1004 calories, Fat 50 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 126 grams carbohydrates, Sugar 110 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.01 milligram of sodium
MINI CHOCOLATE RASPERRY BAKED ALASKAS
Steps:
- For the Cake: Heat the oven at 350 degrees F. Break chocolate into pieces. Boil water and 4 ounces of sugar. Remove from heat. Add the chocolate, then butter and stir. Whip the eggs and 2 ounces of sugar with mixer just until it's fluffy. Add chocolate to the egg mixture. Line a sheet pan with parchment and pour batter in. Bake until cake is just firm yet still spongy in the middle. Allow cake to cool. Keep in refrigerator. Invert cake onto half sheet pan and peel away the parchment. Using a ring mold (about 2 inches in diameter) cut disks out of the cake. Keep disks in the refrigerator. For the Meringue: Place egg whites in a mixer bowl. Boil the corn syrup, sugar and water in a saucepan using a candy thermometer. When the syrup reaches 240 degrees F remove it from heat. Turn the mixer on to medium and pour the syrup over the egg whites. Whip until the mixture cools. Keep meringue cool in the refrigerator. Assemble: Spoon the meringue into a pastry bag. Center a chocolate cake disk on individual serving dishes. Top with a small scoop of raspberry sorbet. Generously pipe meringue around the cake and ice cream, starting at the outer edge of the cake, and working your way up around the sorbet to a dramatic peak. Once all plates have meringue, use a mini blowtorch to lightly carmelize the meringue (may be found at most cooking supply stores). Garnish plate with fresh raspberries and chocolate shavings. Serve before your Alaska begins to melt!
MINI BAKED ALASKA
Steps:
- Prepare the brownie according to the package directions. Allow to cool completely; do not cut the brownie into pieces. Place the cooled slab of brownie on a flat surface. Using a 2-inch round cookie cutter, cut out 18 brownie circles; reserve the brownie trimmings for another use. Transfer the brownie circles to a serving platter.
- Put the marshmallow creme into a piping bag or a resealable plastic bag with one corner snipped.
- Working quickly, scoop vanilla ice cream onto each brownie circle. Quickly pipe marshmallow creme in a swirl shape around the brownie and ice cream so that they are completely covered. Use a kitchen torch to carefully heat the marshmallow domes until just browned. Serve immediately or store in the freezer in an airtight container for up to 1 week.
More about "mini baked alaskas recipes"
MINI BAKED ALASKAS - KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
- Place 1 stick unsalted butter in the bowl of a stand mixer and let it sit out at room temperature until softened. (Alternatively, use an electric hand mixer and large bowl.) Let the 6 large egg whites for the meringue sit out at room temperature.
- Make the cake: Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking pan with cooking spray or butter and line the bottom with parchment paper.
- Add 1 cup granulated sugar to the bowl of butter and beat with the paddle attachment on medium-high speed until light and fluffy, 2 to 3 minutes. Add 2 large eggs and 1 teaspoon vanilla extract and continue beating until the mixture is smooth and lightened in color, 2 to 3 minutes.
- Turn the mixer off and add 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt. Mix on low speed until smooth, 1 to 2 minutes. With the mixer still running, gradually add 1/2 cup whole or 2% milk and continue mixing until the batter is completely smooth, scraping down the sides halfway through mixing, 2 to 3 minutes total. The batter will be thick.
MINI BAKED ALASKA - CERTIFIED PASTRY AFICIONADO
From certifiedpastryaficionado.com
Estimated Reading Time 8 minsTotal Time 10 hrs 40 mins
- Preheat the oven to 350 degrees (325 degrees if you have a dark pan). Place parchment paper in a 9x9 baking pan. The parchment paper will make it much easier to get the cake out of the pan.
- Melt butter and semi-sweet chocolate in a saucepan on low. This takes some time. But resist the urge to turn up the temperature or putting it in the microwave; you could burn the chocolate. And there’s no coming back from that, people.
- While the chocolate is melting, mix the eggs and 3/4 cup sugar until combined. Sift the flour, baking powder, salt, and cocoa together, to prevent lumps. By this time, the chocolate should be ready (or close). Let the chocolate cool down before adding it to the egg and sugar mixture; we don’t want those eggs to scramble.
- After you mix in the chocolate, mix in the dry ingredients slowly, about ½ of a cup at a time. This will prevent the mix from lumping and make it easier to combine. Pour the mixture in the prepared pan and bake for about 15 minutes or until a toothpick comes out clean when inserted in the center.
EASY INDIVIDUAL MINI BAKED ALASKA RECIPE - TAMMILEE TIPS
From tammileetips.com
Servings 6Total Time 24 minsCategory DessertCalories 433 per serving
- To make the meringue topping combine egg whites, cream of tartar, and salt and beat until soft peaks form.
MINI LEMON VANILLA BAKED ALASKAS - SHARED APPETITE
From sharedappetite.com
Servings 4Total Time 2 hrs 5 minsEstimated Reading Time 4 mins
- Using a round cookie cutter approximately the same diameter as your ice cream scoop, cut out rounds of pound cake and place on a small baking tray covered with parchment paper or wax paper.
RASPBERRY BAKED ALASKA | RECIPES - BAREFOOT CONTESSA
From barefootcontessa.com
- Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth.
MINI MINT BAKED ALASKAS - A RECIPE BY DEMETRES
From blog.demetres.com
Servings 6-7Estimated Reading Time 5 minsCategory Dessert, Snack
MINI BAKED ALASKAS RECIPE - GREAT ... - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 3Estimated Reading Time 2 minsCategory Dessert
MINI BAKED ALASKAS WITH CHERRIES AND MERINGUE - CTV 2
From more.ctv.ca
Servings 4Category Dessert
MINI-BAKED ALASKAS - CRAFTYBAKING
From craftybaking.com
MINI BAKED ALASKAS - YOUTUBE
From youtube.com
BAKED ALASKA RECIPE MADE IN RAMEKINS. MINI BAKED …
From pinterest.com
INDIVIDUAL BAKED ALASKAS - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
Reviews 72Category 900+ Best Dessert RecipesCuisine AmericanTotal Time 1 hr 5 mins
- Beat the butter and vanilla extract with whisk attachment of electric mixer until creamy, about 5 minutes. Add the sugar, 1/4 cup at a time and continue to beat until light and fluffy, about 10 more minutes. Add eggs, one at a time, mixing until incorporated. On low, mix in flour and salt until just incorporated.
- Spread batter in prepared pan. Bake for 25-28 minutes or till toothpick inserted in center comes out clean. Cool on rack.
- Set 6 1/2 cup capacity ramekins on counter. Find a round cookie cutter that will fit into center of ramekin. My 2 3/4 inch diameter cutter worked well.
MAKE YOUR OWN MINI BAKED ALASKA’S ... - FOODIE ON VACAY
From foodieonvacay.com
Estimated Reading Time 5 mins
- Place unsalted butter in the bowl of a stand mixer and let it sit out at room temperature until softened. (Alternatively, use an electric hand mixer and large bowl.)
- Make the cake: Arrange a rack in the middle of the oven and heat the oven to 350°F or 175°C . Coat a 9×13-inch baking pan with cooking spray or butter and line the bottom with parchment paper.
- Add 1 cup granulated sugar to the bowl of butter and beat with the paddle attachment on medium-high speed until light and fluffy, 2 to 3 minutes. Add 2 large eggs and 1 teaspoon vanilla extract and continue beating until the mixture is smooth and lightened in color, 2 to 3 minutes.
- Turn the mixer off and add 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt. Mix on low speed until smooth, 1 to 2 minutes.
- Scrape the batter into the pan and spread into an even layer with an offset spatula. Bake until the cake is lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
- Freeze the ice cream scoops: Scoop 8 (about 2 1/4-inch wide, about 1/3 cup each) scoops out of 2 pints of ice cream onto a baking sheet, making sure each scoop is flat on the bottom.
- Make the meringue: Place the 6 egg whites in the clean bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl.)
- Assemble the baked Alaskas: Line a rimmed baking sheet with aluminum foil. If browning with the broiler, arrange an oven rack 7 inches below the broiling element and set the oven to broil.
- Remove the cake slab from the pan and discard the parchment. Use a 3-inch round cutter to punch out 8 rounds of cake. Place the cake rounds on the baking sheet, spacing them evenly apart.
- Top each cake round with a scoop of ice cream. Working quickly, evenly divide and dollop the meringue onto the ice cream scoops (about 3/4 cup per baked Alaska).
MINI BAKED ALASKA - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
Reviews 24Category DessertServings 12Estimated Reading Time 2 mins
- Place one scoop of ice-cream onto each cookie and transfer the tray to the freezer while you prepare the meringue.
- Using a stand mixer or hand held mixer, beat the egg whites with the lemon juice, cream of tartar and salt until soft peaks have formed.
MINI CHOCOLATE TORTE BAKED ALASKAS | EASY BAKE RECIPES ...
From bettycrocker.com.au
Category Cupcakes, CelebrationTotal Time 2 hrs 35 mins
MINI BAKED ALASKAS BY @JILLBAKES - MULLIN'S ICE CREAM
From mullinsicecream.com
MINI BAKED ALASKAS | RECIPE | BAKING, BAKED ALASKA, FOOD
From pinterest.ca
MINI BAKED ALASKAS | RECIPE | BAKING, LEMON VANILLA, LEMON ...
From pinterest.ca
MINI CHOCOLATE BAKED ALASKA`S - ACELINE
From aceline.media
BLACKBERRY & HAZELNUT MINI BAKED ALASKAS – PRICELESS MAGAZINES
From priceless-magazines.com
MINI BAKED ALASKA | CREATED BY DIANE
From createdby-diane.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love