Mini Baked Alaskas Recipes

MINI BAKED ALASKAS!

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.

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.

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 S'MORES BAKED ALASKAS

Steps:

• Cut the cartons off 6 single-serve chocolate ice cream cups and place each ice cream round on a graham cracker square. Freeze until firm, about 20 minutes. Meanwhile, beat 4 egg whites and a pinch of cream of tartar with a mixer until foamy, 30 seconds to 1 minute. Gradually beat in 2/3 cup sugar, then beat on high speed until stiff shiny peaks form, 4 to 5 minutes. Spread the meringue over the ice cream, then brown with a kitchen torch and freeze until serving.

MINI CREAMSICLE BAKED ALASKAS

Steps:

• Make the orange syrup: Combine the orange juice, sugar and water in a small skillet over medium heat. Bring to a simmer and cook until syrupy and reduced by half, 3 to 5 minutes. Let cool.
• Meanwhile, make the ice cream cakes: Coat four 6-ounce freezer-proof bowls or ramekins with cooking spray and line with plastic wrap, leaving a 2-inch overhang. Divide the sherbet among the ramekins; use a piece of plastic wrap to press the sherbet into the center and up the sides to create a cup shape. Fill the centers with small scoops of vanilla ice cream and spread evenly. Arrange the ladyfingers on top in a single layer, breaking to fit, then drizzle with the orange syrup. Cover with the overhanging plastic wrap and freeze until very firm, at least 4 hours or overnight.
• Make the meringue: Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually beat in the sugar, then increase the mixer speed to high and beat until stiff shiny peaks form, 4 to 5 minutes. Add the vanilla and beat until combined. Transfer to a large piping bag fitted with a 3/8-inch round tip.
• Uncover the ice cream cakes and invert onto a foil-lined baking sheet. Let stand until the ice cream cakes slip out of the bowls easily, then remove the plastic wrap. Pipe the meringue around each ice cream cake in a spiral. Freeze until firm, at least 3 hours or up to 2 days.
• Brown the meringue with a kitchen torch (or bake at 500˚ until golden, 3 to 5 minutes). Use a spatula to transfer the baked Alaskas to a platter or plates.

MINI BAKED ALASKA

Steps:

• Preheat oven to 350 degrees F, line a standard jelly roll pan with parchment paper.
• Mix the cake mix, 4 egg yolks, oil and water in bowl, blend for 2 minutes.
• Pour into pan and bake for 20-25 minutes.
• Remove the cake from the oven and cool completely before turning it out of the pan.
• Invert into a flat, clean working surface, carefully peel off the parchment paper
• With a 2 1/2-3 inch cookie cutter, cut out cake into rounds.
• Dust off crumbs and place on a clean baking sheet lined with more parchment paper.
• Top each cake with a scoop of ice cream and put the pan in the freezer until ice cream is firm.
• Leave in the freezer until just before you wish to serve.
• Beat 4 egg whites until soft peaks form, slowly add the sugar and vanilla extract and continue to beat until firm peaks hold.
• Turn on broiler (high heat).
• Remove ice cream cakes from the freezer and quickly frost with the egg white meringue.
• Insert pan into the broiler for about 1 minute, just until the meringue begins to brown. Don't let ice cream melt. Note: If you have a blowtorch use that instead. Serve immediately on chilled plates.

MINI NEAPOLITAN BAKED ALASKAS

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.