Mini baked Alaska

17/11/2023

The Mini Baked Alaska are delicious desserts that combine ice cream, sponge cake, and meringue, quickly gratin in the oven or with a kitchen torch. Here’s how to prepare them with an Italian touch, perhaps using artisanal ice cream in your favorite flavors, such as hazelnut or pistachio.

Ingredients

200 g of sponge cake
200 g of favorite ice cream flavor (e.g., hazelnut, pistachio)
2 egg whites
100 g of sugar
1/2 teaspoon of lemon juice

Preparation

Pre-heat the oven to 220 °C or prepare a kitchen torch.
Cut out round bases from the sponge cake with a pastry ring slightly larger than the ice cream you will use.
Place the sponge cake bases on a baking tray lined with parchment paper.
Using an ice cream scoop, form ice cream balls and place them in the center of each sponge cake base. Put back in the freezer for at least 30 minutes, so that the ice cream sets well.
Meanwhile, prepare the meringue. Beat the egg whites until stiff peaks form with a few drops of lemon juice.
When the egg whites start to get foamy, gradually add the sugar, continuing to whip until you have a glossy and firm meringue.
Take the tray out of the freezer. With a piping bag or spatula, cover each mini sponge cake and ice cream base with a generous layer of meringue, trying to give it a rounded shape and seal well at the base.
If using the oven, bake the mini Baked Alaska for about 2-4 minutes, making sure not to burn them; the meringue should brown slightly. If using a torch, burn the surface of the meringue until the desired browning is achieved.
Serve immediately after grilling.

Curiosity

The Baked Alaska has interesting origins, it is said to have been invented in honor of the purchase of Alaska by the United States from Russia in 1867. The contrast between hot and cold represents the climate of Alaska, which is also found in this fascinating dessert.

Experiment with different ice cream flavors yourself and have fun creating your own personal version of this classic dessert!