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 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.
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 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 BAKED ALASKA
Make and share this Mini Baked Alaska recipe from Food.com.
Provided by Kitty Kat Cook
Categories Dessert
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 7
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
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 APPLE PIE BAKED ALASKAS
Mini pie crust shells are filled with apple pie filling, apple pie ice cream and then covered in meringue before being torched for that perfect toasted marshmallow taste. It's baked Alaska meets classic apple pie.
Provided by Jonathan Melendez
Categories Pie
Time 2h20m
Yield 6 baked Alaskas
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Grease a jumbo muffin pan with cooking spray. Set aside.
- Roll out each pie dough and cut out six 6-inch circles. Place each circle into the prepared muffin pan, pushing the dough down into each cavity as best you can. Using a fork, poke holes at the bottom of each to release air during baking. Whisk the egg in a small bowl with a splash of water, and brush the crusts with the egg wash. Bake until golden brown, about 18 to 20 minutes. Remove from the oven and let cool completely.
- Transfer the cooled crusts onto a small baking sheet. Fill each with the apple pie filling and place in the freezer to firm up for at least 30 minutes. Remove and top each with a heaping scoop of ice cream. Return to freezer and chill for 1 hour.
- To make the meringue topping, beat the egg whites with the cream of tartar on high until foamy and frothy. Continue beating on high as you slowly pour in the sugar. Keep beating until the egg whites have doubled in volume and have become stiff glossy peaks, about 8 minutes.
- Remove the tarts from the freezer and using a small straightedge spatula or butter knife, cover each completely with the meringue. You don't want it to be completely smooth as you would if you were frosting a cake. So feel free to create swirls or small peaks with your spatula or knife. Return to the freezer and chill for another hour.
- Right before serving, remove from the freezer and using a small kitchen blowtorch, toast the meringue. If you don't have a blowtorch, place the baked Alaskas under a preheated broiler for a few seconds. Drizzle each with caramel if using.
Nutrition Facts : Calories 535.5, Fat 15.5, SaturatedFat 9.2, Cholesterol 89.1, Sodium 232.1, Carbohydrate 91, Fiber 1.9, Sugar 75.4, Protein 10.2
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 alaska food"
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 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.
- Scoop four perfect spheres of the lemon vanilla ice cream and place on top of each pound cake slice.
MINI BAKED ALASKAS RECIPE - GREAT BRITISH CHEFS
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Servings 3Category Dessert
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MINI-BAKED ALASKAS | CRAFTYBAKING | FORMERLY BAKING911
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MINI BAKED ALASKA - CPA: 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.
MAKE YOUR OWN MINI BAKED ALASKA’S| FULL RECIPE
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 ALASKAS — CO-OP
From coop.co.uk
Servings 6Total Time 1 hr 30 minsCategory ['Desserts']Calories 395 per serving
MINI BAKED ALASKA - SIFT & SIMMER
From siftandsimmer.com
Ratings 5Category DessertCuisine AmericanTotal Time 4 hrs 35 mins
- Add the egg white and sugar to a heat-safe stand mixer bowl. Place the bowl over top a small pot with simmering water.
- Line a small bowl (with an approximate 4" diameter at its opening) with plastic wrap, and make sure there's enough overhang.
INA GARTEN’S RASPBERRY BAKED ALASKA RECIPE - BON APPéTIT
From bonappetit.com
4.8/5 (4)Estimated Reading Time 3 minsServings 6Published 2018-11-01
- Bring raspberries, sugar, and ¼ cup water to a boil in a small saucepan over medium heat. Reduce heat to medium-low and simmer 4 minutes. Transfer raspberry mixture to a food processor fitted with the steel blade.
- Slice cake into six ½"-thick slices. Cut out six 2½"-diameter circles—one from each slice—with an unfluted round cookie cutter; discard scraps. (You can also use a small knife.)
- Soften sorbet and ice cream just enough to be able to scoop them with a standard 2¼"-diameter ice cream scoop (15–30 seconds in the microwave works).
- Meanwhile, preheat oven to 500°. Heat egg whites and sugar in a medium heatproof bowl set over a saucepan of barely simmering water, whisking constantly, until a candy thermometer registers 120° and sugar is dissolved.
- Transfer rounds to a parchment-lined rimmed baking sheet. Working quickly, spread meringue with a spoon or small spatula over rounds and sorbet/ice cream, making lots of peaks all over with the back of the spoon.
- Do Ahead: Baked Alaskas can be assembled 3 days ahead. Keep frozen—but don’t cover them, because the meringue won’t freeze hard and you’ll ruin the piping.
MINI BAKED ALASKAS - DESSERT RECIPE
From goodhousekeeping.com
Servings 8Total Time 25 minsEstimated Reading Time 2 mins
- Tip the ice cream into a separate bowl. Break it up with a wooden spoon as soon as it's soft enough.
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