RICHMOND, Va. -- Valentine’s Day is right around the corner and we have an impressive, easy, and delicious dessert for you. Mary Rapoport of the Virginia Egg Council whipped up a sweet and delicious Baked Alaska creation.
For more information on the Virginia Egg Council, visit their website.
1 pt. sherbet
1 pt. vanilla ice cream
1 brownie mix
6 egg whites (room temp)
3/8 teaspoon cream of tartar
12 Tablespoons sugar
Ice Cream Mound
Line six 3.5” diameter bowls with plastic wrap (or any small cup that’ll be about a half-cup). Line the bottom and sides with softened ice cream, leaving a cavity in the center. Fill in the center with sherbet,
so it comes even with the top. Cover with plastic wrap, pressing to flatten. Freeze.
Bake according to package directions in a parchment lined 8x12” baking pan. Let cool; remove from
pan; remove parchment; cut into 6 rounds with a 3.5” diameter cup, glass or bowl. Freeze. Enjoy brownie scraps whenever.
Whip egg whites until foamy then beat in the cream of tartar. Continue beating on high speed with an electric mixer, adding sugar, one tablespoon at a time until very thick, glossy, and stands in stiff peaks.
Build the Alaska(s):
Layer a cookie sheet with parchment. Place brownie rounds with plenty of space around each.
Dip bowls of ice cream in a bowl of hot water and easily remove from bowls; then place mounds of frozen ice cream/sherbet onto brownie rounds, flat side down; remove plastic wrap. Place a large dollop of meringue on each and swirl around to thickly cover the ice cream and brownie. Tuck back into the freezer until ready to bake and serve.
Preheat oven to 375°F. Just before serving, pop baking sheet with meringues in center of the hot oven and bake for 10 – 15 minutes, until meringue is golden brown all over. Have individual plates ready.