Mini Baked Alaska | Individual Baked Alaska Recipe

sponge cake

🥗Healthier: angel food cake

💰Cheaper: pound cake

Angel food cake is lower in fat and calories.

ice cream

🥗Healthier: sorbet

💰Cheaper: frozen yogurt

Sorbet is dairy-free and lighter.

meringue

🥗Healthier: aquafaba meringue

💰Cheaper: store-bought meringue

Aquafaba is a vegan alternative made from chickpea water.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia is a zero-calorie sweetener.

Start with a short bought sponge cake with jam and buttercream in the middle.

Use a cookie cutter to cut out two small individual baked Alaskas from the sponge cake.

Set aside the excess cake for other uses.

Grab vanilla ice cream and let it soften slightly before using.

Center the softened ice cream on top of the sponge cake and freeze for a minimum of 2 hours until solid.

Whisk 2 large egg whites with a hand whisk until soft peaks form.

Add a bit of cream of tartar to stabilize the meringue mixture.

Slowly incorporate castor sugar into the egg whites while whisking to avoid a grainy texture.

Continue whisking until the meringue is thick, glossy, and can stand up on its own.

Spread a thick layer of meringue over the frozen ice cream, ensuring it covers the edges well.

Create peaks and divots in the meringue for texture.

Preheat the oven and place the assembled baked Alaska in for 4-5 minutes until the meringue starts to change color.

Remove from the oven and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens