Baked Alaska with marshmallow frosting
By Chatelaine
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* PLUS 3 hours chill time
Photo, Erik Putz.
This '70s dessert is back baby! The classic combo of cake, ice cream and a pillowy igloo of meringue looks awfully impressive.
Ingredients
-
2 cups
softened
ice cream
-
4 slices
pound cake
, 1/2 in. thick, cut into 3-in. rounds
-
3
egg whites
-
3/4 cup
granulated sugar
-
3 tbsp
water
-
2 tbsp
corn syrup
-
1/4 tsp
cream of tartar
-
1/8 tsp
salt
-
1 tsp
vanilla
Instructions
- LINE 4 muffin cups with plastic wrap. Fill each with ½ cup ice cream and top with cake. Cover with plastic wrap and freeze at least 3 hours.
- WHISK egg whites, sugar, water, corn syrup, cream of tartar and salt in a large metal bowl set over a large pot with 1 in. of simmering water until sugar dissolves, about 3 min. Beat with an electric mixer on medium-high over water, until stiff peaks form when beaters are lifted, about 7 min. Remove from heat. Beat in vanilla.
- REMOVE frozen ice cream from muffin tins and discard plastic wrap. Place, cake-side down, on baking sheet and spread with frosting. Toast frosting using a blowtorch, or broil 5 in. from element until dark golden, 1 to 2 min. Serve immediately.
Chatelaine Quickies: Toasted Marshmallow Ice Cream
Nutrition (per serving)
- Calories
- 536,
- Protein
- 8 g,
- Carbohydrates
- 94 g,
- Fat
- 16 g,
- Sodium
- 325 mg.
