Mini Baked Alaska: A Heavenly Dessert Delight
Mini Baked Alaska is a show-stopping dessert that combines a luscious strawberry gelato, light sponge cake, and a perfectly golden Italian meringue. This individual-sized treat is baked to perfection, offering a delightful mix of textures and flavors, making it an ideal choice for special occasions or whenever you’re in the mood for a deliciously impressive dessert.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sugar | 120g |
| All-purpose flour | 50g |
| Unsweetened cocoa powder | 40g |
| Honey | 15g |
| Eggs | 3 |
| Vanilla bean | 1 |
| Water | 1 tbsp |
| Whole milk | 250ml |
| Strawberries | 250g |
| Extra sugar for strawberry puree | 75g |
| Heavy cream (liquid) | 50ml |
| Egg whites | 1 |
| Extra sugar for meringue | 250g |
| Egg whites for meringue | 125ml |
| Water for meringue | 50ml |
| Pinch of fine salt | 1 pinch |
Directions
Step 1: Prepare the Strawberry Gelato
To begin, prepare the strawberry gelato. Wash the strawberries thoroughly and place them in a blender or food processor. Puree the strawberries until smooth. After blending, strain the mixture through a fine sieve to remove any seeds or pulp. Set the strawberry puree aside.
Step 2: Make the Cream
In a saucepan, heat the whole milk and add 120g of sugar, stirring until dissolved. In a separate bowl, mix the heavy cream with the egg whites. Once the sugar in the milk has dissolved, combine the milk with the egg-white mixture, stirring well. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. This should take about 30-35 minutes until the gelato reaches a creamy, firm consistency. Once ready, spoon the gelato into individual dome-shaped molds with a diameter of 7-8 cm. Smooth the top with a spatula, and place the molds in the freezer to harden.
Step 3: Prepare the Sponge Cake
Separate the egg yolks from the whites. In the bowl of a stand mixer, combine the yolks with half the sugar, honey, water, and vanilla extract. Whisk until light and fluffy. In a separate bowl, whisk the egg whites with the remaining sugar and a pinch of salt until soft peaks form, ensuring that the whites are not too stiff, which can cause clumping when combined with the yolk mixture.
Gently fold the whipped egg whites into the yolk mixture using a spatula, being careful not to deflate the batter. Sift the flour and cocoa powder together, and fold them into the batter. Make sure everything is well combined.
Step 4: Bake the Sponge Cake
Preheat the oven to 220°C (static) or 200°C (convection). Line a 20×30 cm baking tray with parchment paper and butter the surface. Spread the batter evenly over the tray, smoothing it out with a spatula to a thickness of about 1 cm. Bake the sponge for 6-7 minutes (or 4-5 minutes in a convection oven) until it springs back when lightly pressed. Remove from the oven, immediately cover with parchment paper, and dust the surface with sugar. Wrap the sponge tightly in plastic wrap while still warm.
Using a round cutter (7-8 cm in diameter), cut out circles of the sponge cake to form the base for each mini baked Alaska. Place the cake bases on a tray and set them aside.
Step 5: Assemble the Mini Baked Alaskas
Remove the gelato domes from the freezer and carefully pop them out of the molds. Place each dome on top of a sponge cake circle. Return the assembled mini baked Alaskas to the freezer to firm up before adding the meringue.
Step 6: Prepare the Italian Meringue
In a saucepan, combine the remaining sugar (250g) and water. Heat the mixture to 115°C (240°F). While the syrup is heating, begin whipping the egg whites (125ml) on medium speed until soft peaks form. When the syrup reaches the desired temperature, slowly pour it into the whipped egg whites in a thin stream, continuing to whip until the meringue is dense, smooth, and glossy. Allow the meringue to cool slightly.
Step 7: Decorate with Meringue
Transfer the meringue to a piping bag fitted with a star tip. Remove the mini baked Alaskas from the freezer and pipe the meringue generously over the top, covering the entire surface with beautiful swirls of meringue.
Step 8: Brown the Meringue
Preheat the oven to its highest setting. Place the mini baked Alaskas in the oven for just 2 minutes, or until the meringue turns a golden brown. Keep a close eye on them to avoid over-browning.
Step 9: Serve and Enjoy
Allow the mini baked Alaskas to rest for a minute or two before serving. The contrast of the warm, caramelized meringue with the cold gelato and soft sponge is simply divine.
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 320 kcal |
| Protein | 4g |
| Carbohydrates | 42g |
| Sugars | 35g |
| Fat | 16g |
| Saturated Fat | 9g |
| Fiber | 2g |
| Sodium | 35mg |
| Cholesterol | 90mg |
Tips for Perfect Mini Baked Alaska
- Gelato Texture: Make sure your gelato is churned until firm but still scoopable. If it’s too soft, it may melt before you finish assembling the dessert.
- Sponge Cake: When baking the sponge cake, ensure the thickness is uniform to ensure even baking and easy cutting.
- Meringue Mastery: The meringue should be smooth, dense, and glossy. If it’s too runny, it may not brown properly.
- Freezing Time: Ensure each layer (gelato and sponge cake) is well-chilled before assembling and before adding the meringue to prevent melting.
Mini Baked Alaska is a beautifully balanced dessert, where every bite offers a perfect combination of cold, creamy, warm, and crispy textures. It is an indulgent treat that is sure to impress anyone lucky enough to enjoy it.
