1/1 Photo of Individual Baked Alaska
This is an "Impress Your Friends" dessert for sure, and it's incredibly simple to make. I've included recipes for sauces here, but you can use whatever sauces, whatever cake bases, whatever ice-cream you like. It's really simple, and delicious. I used to make these all the time in the restaurant I worked in.
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Units: US | Metric
- 473.19 ml frozen raspberries, without syrup
- 29.58 ml granulated sugar (approx.)
- 2.46 ml freshly squeezed lemon juice
- 0.25 ml salt
- 1 sponge cake, any flavor,that has been baked in a sheet pan,jelly-roll style
- 946.0 ml of your favorite flavor ice cream
- 1To make the chocolate sauce: chop the chocolate to a rough consistency.
- 2Heat the cream just to a scald, then pour over the chocolate.
- 3Do not stir.
- 4Let it sit for about 5 minutes, then stir with a whisk until smooth.
- 5Makes about 1 cup.
- 6To make the raspberry sauce: Puree the raspberries in a blender with the remaining ingredients.
- 7Strain through a fine mesh strainer to remove the seeds.
- 8Refrigerate until needed.
- 9Makes about 1 cup.
- 10To assemble the ice-cream bases: line a baking sheet with parchment.
- 11Using a 3" round cookie cutter (or a glass) cut 6 circles out of the cake, and place them on the parchment.
- 12Place a scoop of ice cream in the center of each piece of cake, making sure you leave a small margin of cake visible all the way around.
- 13Place in the freezer until the meringue is ready.
- 14To prepare the meringue: combine the sugar, corn syrup and water in a heavy, 1-quart saucepan over medium heat.
- 15Bring to a boil, then cook until the syrup reaches 230 degrees F.
- 16(thread stage) on a candy thermometer.
- 17Meanwhile, place the egg whites in the bowl of your mixer, and fit the whip attachment to your mixer.
- 18When the syrup reaches the thread stage, start whipping your egg whites on high speed.
- 19When the syrup reaches 245-250 degrees F.
- 20(firm-ball stage), lower the speed of the mixer to low, and very, very, VERY slowly start pouring the syrup in, in a slow, steady, thin stream until it is all used up.
- 21Immediately return the mixer to high speed and continue whipping until the meringue reaches a very stiff peaked consistency.
- 22Transfer the meringue to a piping bag fit with a plain tip.
- 23Remove the ice cream bases from the freezer.
- 24Now you are going to create a meringue"beehive" around each scoop of ice cream.
- 25I find it easier to do this by removing one ice-cream scoop at a time to a cake turntable or a flat-work surface that I can spin around, like a small plate, pipe the meringue, then using a thin spatula, returning it carefully to the parchment.
- 26To pipe the meringue you need to start at the bottom edge of the cake, pipe a ring of meringue around the icecream so that it completely covers the cake edge.
- 27Then continue to pipe a line of meringue all around the scoop of ice cream, making sure you completely cover the ice cream, and that each line of meringue rests on top of the previous one.
- 28Finish with a small circle at the top.
- 29Repeat with remaining ice cream bases.
- 30Return them to the freezer until ready to serve.
- 31Just before service, decorate your plate: choose an oversize plate, like a dinner plate.
- 32Then using the sauces, paint or spoon or swirl them on to your hearts content.
- 33Any design you like.
- 34I like to just use squiggles, but anything goes at this point.
- 35Now- if you don't have a torch, you will need to turn your oven to broil.
- 36If you have a torch, get it ready.
- 37Remove the meringues from the freezer, and dust the top of each one with the confectioners sugar in a fine mesh strainer.
- 38If you are using a broiler, place the baking sheet under the broiler but leave the door open and watch.
- 39You will only need about 30-45 seconds, just enough time for the meringue to turn golden brown.
- 40Remove from the oven, place one in the center of each plate, and serve.
- 41If you are using a torch, turn your torch to a med-low setting, and carefully, gently use the torch to brown the outside of the meringues.
- 42Place one meringue on each plate, and serve.
- 43Notes: You can use any type of cake you want here- this recipe is more a method than anything.
- 44I've used chocolate chiffon as a base, I've used spongecake, poundcake, leftover slices of cupcakes!
- 45Anything, anyflavor, but it needs to be at least 1/4" thick.
- 46You can also use any flavor ice-cream- experiment, go wild.
- 47Sorbet is great this way- I've done mango sorbet, and lime sorbet- they taste terrific.
- 48Experiment, have fun, and don't be intimidated by this dessert.
- 49It's fun, and it's easy, and your friends and relatives will"oooohhhh!
- 51"you to death!
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Nutritional Facts for Individual Baked Alaska
Serving Size: 1 (395 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 796.7
- Calories from Fat 239
- Total Fat 26.6 g
- Saturated Fat 15.7 g
- Cholesterol 170.5 mg
- Sodium 262.3 mg
- Total Carbohydrate 132.5 g
- Dietary Fiber 4.6 g
- Sugars 99.9 g
- Protein 10.7 g