Brownie and Coffee Chip Baked Alaska
Ingredients
- ~20 oz brownie mix
- 2 x 1.5 quarts coffee chip ice cream
Meringue
- 5 large egg whites, room temperature
- 1 cup granulated sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 1/4 tsp salt
Preparation
Bake the brownies according to the package directions in a circular 9-inch cake pan and let cool completely.
Line a large glass bowl with plastic wrap, leaving overhang on the sides.
Scoop slightly softened ice cream into the bowl and spread it into an even layer.
Place the brownie round on top of the ice cream.
Cover tightly with plastic wrap and freeze until solid, about 4 hours.
To make the meringue, set a medium heatproof bowl over a saucepan of simmering water.
Add the egg whites and sugar to the bowl and whisk constantly until they reach 120°F.
Pour the mixture into a larger bowl and add cream of tartar, vanilla extract, and salt.
Beat on medium speed for 1 minute, then increase to high speed and beat for 5 minutes, or until stiff, glossy peaks form.
Spread the meringue over the frozen baked Alaska and use the back of a spoon to make swirls.
Use a culinary torch to toast the meringue until golden brown.
Slice and serve immediately.
Tips
This dessert uses store-bought brownie mix and ice cream for an easy preparation.
A cordless hand mixer can simplify making the meringue.
