Spumoni Baked Alaska Recipe

Spumoni Baked Alaska Recipe photo by Taste of Home

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For a refreshing end to a rich holiday meal, try this freezer finale from our Test Kitchen pros. Its cool layers and Christmasy color scheme are bound to garner oohs and aahs.

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Spumoni Baked Alaska Recipe

Prep: 50 min. + freezing Bake 5 min.

Yield: 12 Servings

50 5 55

Ingredients

1/2 cup butter, cubed
2 ounces unsweetened chocolate, chopped
1 cup sugar
1 teaspoon vanilla extract
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped hazelnuts
2 quarts vanilla ice cream, softened, divided
1/2 cup chopped pistachios
1/2 teaspoon almond extract
6 drops green food coloring, optional
1/3 cup chopped maraschino cherries
1 tablespoon maraschino cherry juice
1 tablespoon rum
MERINGUE:
8 egg whites
1 cup sugar
1 teaspoon cream of tartar

Directions

In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture. Stir in hazelnuts.
Spread into a greased 8-in. round baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Meanwhile, line an 8-in. round bowl (1-1/2-qts.) with foil. In a small bowl, place 1 quart ice cream; add the pistachios, almond extract and food coloring if desired. Quickly spread ice cream over bottom and up sides of bowl, leaving center hollow; cover and freeze for 30 minutes.
In a small bowl, combine the cherries, cherry juice, rum and remaining ice cream. Pack ice cream into center; cover and freeze.
In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved.
Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove foil. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours.
Bake at 400° for 2-5 minutes or until meringue is lightly browned. Transfer to a serving plate; serve immediately. Yield: 12 servings.

Nutritional Facts 1 piece equals 554 calories, 29 g fat (13 g saturated fat), 94 mg cholesterol, 314 mg sodium, 68 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Spumoni Baked Alaska in Country Woman Christmas Annual 2011, p54

Substitute for Nuts

If your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.