Deconstructed Baked Alaska is an original Partybluprints creation by Elizabeth. I’m a huge fan and your guests will be too! This simply, but special recipe will wow your family and friends. We took some of the “pomp & circumstance” out of the traditional Baked Alaska and turned it into an easy to prepare and serve comfort food. The basics elements of Baked Alaska: cake, ice cream and meringue are prepared as individual components and assembled into personal Baked Alaska desserts.
Follow the how to video and recipe below to create your own.
Partybluprints Deconstructed Baked Alaska Recipe (Serves 12-16)
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- 1 box yellow cake mix (ingredients listed on box, water, oil and eggs)
- ½ gallon ice cream
- Meringue Cookies (see recipe below or purchase)
Line a jelly roll pan with parchment paper. Preheat oven according to directions on box. Prepare cake mix according to directions, except bake in a lined jelly pan (you won’t find baking directions for this on box) and bake for 18-22 minutes. Remove from oven, set aside and cool. When thoroughly cooled, use cookie cutters to cut shapes from sheet cake – we used a star to mimic the starred meringue that encases traditional Baked Alaska. If not assembling immediately, store in airtight container until ready to serve.
Bake Meringue Cookies and set aside. You can also purchase meringue cookies.
To dress up your dessert, assemble individual servings in martini glasses. Line bottom/sides of glass with mini star cakes, top with a scoop of ice cream and meringue cookie. Serve immediately.
Meringue Cookies Recipe By Stephanie Jaworski, joyofbaking.com (See http://www.joyofbaking.com/MeringueCookies.html for more information on meringue techniques and properties)
Meringue Cookies Recipe
- 3 large egg whites (3 ounces or 90 grams)
- ¼ tsp cream of tartar
- 3/4 cup (150 grams) superfine or caster sugar (if you don’t have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor)
- 1/4 teaspoon pure vanilla extract
- Preheat oven to 200 degrees F (105 degrees C) and place the rack in the center of your oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies.
- In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.
Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
- Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle with a few shaved almonds, if desired.
- Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.
- Makes about 10 – 2 1/2 inch (6 cm) meringues
- (For our purposes, made meringues 1 – 1.5” d x 1 – 1.5” h, yielded 2 dozen +)