Meringue a Trois
Personal Baked Alaska Ice Cream Cake
Wow! Our readers keep sending us the funniest and most delicious recipes- but so many have to do with SEX…???
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Our Personal Baked Alaska Ice Cream Cake has the Trois, or Tri-Fecta – Cake, Ice Cream, and Meringue. We have made the Old-fashioned Baked Alaska 70% easier, personalized, and even more delicious- That nostalgic homemade ice cream cake that is simple- and likely to be a new tradition at your house. Gourmet birthday cakes, holiday cakes. Serve for Valentines/ Galentines Day. It’s a favorite cake- any way you slice it!
Meringue a Trois (Personal Baked Alaska Ice Cream Cake)
Making a Baked Alaska can be a fun, impressive and delicious dessert choice for a special occasion. This dessert has been popular for over a century with variations in its recipe and presentation.
The traditional Baked Alaska is made with ice cream which is placed on a bed of sponge cake, covered with meringue, and then quickly broiled in the oven.
As a result, the meringue becomes golden and the ice cream remains cold inside.
Making a Baked Alaska can be challenging, and require careful attention to detail and precision in the execution. A Baked Alaska is perfect for bringing people together and sharing in the joys of a stunning dessert.
Our twist on this classic -makes the Baked Alaska execution Fast and Easy! We also love the ‘Mini’ format that let’s you easily create a fun variety of cakes for your guests.
Meringue a Trois (Personal Baked Alaska Ice Cream Cakes)
- 1 Cooking Torch
- 1 Package Strawberry Shortcake Cups
- 1 jar Hot Fudge
- 1 Package Heath Bar crumbles
- 1 Container high-quality Ice cream
- 6 Large Egg whites
- ½ Cup Sugar
- ¼ tsp Cream of tarter
- Prepare a large open space in your freezer
- Place Cake Cups on a flat tray
- Fill Cake Cups with Fudge, and cover with Heath Bar Crumbles
- Quickly add one round scoop of your favorite ice Cream to each Cake Cup
- Immediately place in the freezer for 2 hours
- Separate Egg whites and place them in a spotless glass mixing bowl (Careful no yolks!)
- With an electric mixer, whip the Egg whites until they are glossy and smooth
- Add the Cream of Tartar
- Slowly add the Sugar a Tablespoon at a time while beating
- Continue to beat on HIGH until the whites form stiff peaks
Cover your Ice Cream Cakes
- Begin with 2 Cakes at a time
- Use a frosting knife, to cover each cake with Meringue
- Use a Kitchen torch to toast all sides of the cake
- Return the 2 Cakes to the freezer
- Frost the next 2 Cakes and repeat
- Decorate the cakes with a Cherry, Strawberry, or other decoration
- Keep frozen until ready to serve
Mix up your Personal
Baked Alaska Ice Cream Cakes
- Fudge Carmel, and Chopped Pecans with Chocolate Ice cream.
- Cream Cheese, Fudge, Strawberries, and Vanilla Bean Ice Cream.
- Hot Fudge, Oreo crumbs, and Mint Chocolate Chip Ice cream
- Make sure to clear room in your freezer, before you start.
- Ice cream and cake domes can be assembled 2 days ahead. Then cover with Meringue and toast right before serving.
- Meringue can touchy. Be sure your mixing bowl is clean and dry, and that there are no yolks with the whites. Add your Cream of Tartar , and sugar gradually, and make sure you whip until peaks will literally stand up. Pointy Peaks should be sticking out on your beaters, and in your meringue as you remove the mixer. (It takes longer than you may think but be careful not to over-beat)
- Other recipes will recommend broiling your Baked Alaska in the oven for about 2 minutes. This is risky! If your cake is not exceptionally hard-frozen- you can have a delicious river running across your oven. You can buy a cooking torch on Amazon for around $15. It really pays off in the recipe!