“We have prepared his favorite meal: New England Clam Chowder, Kentucky Fried Chicken, Idaho Potatoes, and Baked Alaska.” This it the line that instantly comes to mind when I think about a Baked Alaska. Ahhh… the joys of being a billionaire!
One would normally think that a “mini” version of this grandiose treat would be incredibly difficult, not so much. No need to have a kitchen staff to be able to enjoy this delicious desert.
Sure you could go all out and prepare the traditional version, but if you are looking for a flashy dessert that taste’s great and doesn’t require much work, I’ve got you covered! All you need is a quick trip to the market for a few key ingredients and we are in business.
- 8 Oreo cookies, original or golden
- 1 quart cookies and cream ice cream
- ½ cup light corn syrup
- ½ cup granulated sugar
- 3 egg whites
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Place 8 Oreo cookies on a small cookie sheet.
- Top Oreo cookies with a mini scoop of cookies and cream ice cream. F reeze cookies for 2-3 hours.
- In a small saucepan place sugar and corn syrup, over medium heat warm until dissolved. Using an electric mixer fitted with a whisk attachment beat egg whites and cream of tartar until soft peaks form. Add syrup in a slow steady stream beat until thick peaks form and meringue is glossy. Beat in vanilla.
- Transfer meringue to a piping bag fitted with a star tip. Pipe meringue over ice cream and cookies until covered. Freeze for 1-2 hours.
- Remove mini baked alaskas from freezer. With a kitchen blow torch brown meringue.
- Serve immediately or freeze until ready to serve.