Can I Make a "Mini-Baked Alaska"?
Updated: Aug 29, 2020
Baked Alaska's have such a fun name and are a fun dessert. A true Baked Alaska is ice cream on a sponge cake topped with a meringue that is browned: so there is ice (cream) & fire involved! I'm still learning how to make meringues. I was happy to see this easy recipe for a mini-baked Alaska on the Food Network app, which used marshmallow creme instead of a meringue. It looks so easy to fluff up egg whites. I wanted to do it when I was coming up with the Elephant Toothpaste desserts, but failed (see links). :)
I made them for "Eat Ice Cream for Breakfast Day" / "Baked Alaska Day," but this is an easy dessert you can make anytime.
Elephant Toothpaste links:
What is "Eat Ice Cream for Breakfast" Day?
"It is thought that the unofficial holiday was first created in the 1960s by Florence Rappaport in Rochester, New York as a way to entertain her children on a cold and snowy morning. Her brilliant idea took root and has now become a holiday celebrated by people around the world."
What is a Baked Alaska?
A Baked Alaska is ice cream on a sponge cake topped with meringue that is browned: so there is ice (cream) & fire involved! For more information on the history of this fun dessert, check out
History of Baked Alaska
"The most distinctive claim about the name "baked Alaska" is that it was coined at Antoine's, a restaurant in New Orleans, Louisiana, US, by its chef de cuisine Antoine Alciatore in 1867 to honor the acquisition by the United States of Alaska from the Russian Empire on March 10 that year. However, no contemporary account exists to support this claim, and the name was not used until some years after the Alaska Purchase. Delmonico's chef Charles Ranhofer called the dish an "Alaska, Florida" in 1894, apparently referring to the contrast between its cold and hot elements.
The dish is also known as an omelette à la norvégienne, or "Norwegian omelette", which similarly refers to the cold climate of Norway. Indeed, during the Paris's World Fair in 1867, the chef of the Grand Hôtel decided to create a "scientific dessert" by using Benjamin Thompson's discovery of the low thermal conductivity of egg whites. Thompson lived in Bavaria at the time, and as the chef thought Bavaria was in Norway, he decided to name the dish "Norwegian omelette"."
According to daysoftheyear.com:
"Thank you, American physicist Mr. Benjamin Thompson, for discovering how to make meringue back in the early 1800’s! For meringue is a key component of Baked Alaska, the spotlighted dish being celebrated on Baked Alaska Day!
The meringue protects the ice cream from melting, thus giving this dessert its distinctive cold/hot sensation and creamy/crunchy texture loved by so many."
One thing they used, which I don't have is a kitchen torch.
Also, for the pre-test, I didn't have a brownie. I wanted to test if the broiler could toast the marshmallow. I put some ice cream in a baking sheet.
The marshmallow creme seemed kind of thick, so I microwaved it for 5 seconds in a plastic bag to soften it a little bit. Then I snipped the corner of the bag and piped the marshmallow creme on to the ice cream.
After 7-8 min. or so under HI broil, it go brown & toasty and there was some frozen ice cream. Some did melt. But it worked!
There are only 3 ingredients: brownie, ice cream, marshmallow cream. One thing they used, which I don't have is a kitchen torch.
You could buy a brownie. I made some brownies because I was experimenting with different brownies recipes. Stay tuned for that post!
I put some ice cream on top of the brownie.
As before, I microwaved the marshmallow creme for 5 seconds in a plastic bag and then I snipped the corner of the bag and piped the marshmallow creme on top of the ice cream.
I put it in the oven on HI broil for about 6-7 minutes.
RESULT: Success / Fail. :)
We are good at this. / We are good at this? Overall it was a success. I may have left under the broiler for a minute to long. It got broan and toasty, but some more of the ice cream melted than I wanted. There was still some frozen ice cream in the middle.
Using a kitchen torch (as in the recipe) would work better because you can brown the marshmallow creme in a few seconds and not worry about the ice cream melting. I also think marshmallow creme probably takes longer to toast than a meringue. If I had done a meringue under the broiler it probably would have browned faster and the ice cream would have melted less. First, I have to learn how to do a meringue! Haha. :)
However, because it uses marshmallow creme, this is a good easy and fun recipe. Of course, it tastes good: it's marshmallow creme, ice cream and brownie. :) I'm going to try the toasted marshmallow creme with brownies to make a S'more brownies or other recipe. Stay tuned!
Give it a try! We are good at this! :)