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Grasshopper Baked Alaska Recipe
Grasshopper Baked Alaska Recipe photo by Taste of Home

Grasshopper Baked Alaska Recipe

Publisher Photo
Can you believe it? This stunning dessert is completely make ahead, including the meringue. All you need to do is bake it for a few minutes in the oven before serving.—
TOTAL TIME: Prep: 45 min. + freezing Bake: 5 min.
MAKES:12 servings
TOTAL TIME: Prep: 45 min. + freezing Bake: 5 min.
MAKES: 12 servings

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
  • 2 quarts vanilla ice cream, softened
  • 1 package (4.67 ounces) mint Andes candies, chopped
  • 2 tablespoons creme de menthe
  • 1 tablespoon creme de cacao
  • Green food coloring, optional
  • MERINGUE:
  • 8 egg whites
  • 1 cup sugar
  • 1 teaspoon cream of tartar

Nutritional Facts

1 piece equals 523 calories, 24 g fat (16 g saturated fat), 94 mg cholesterol, 294 mg sodium, 70 g carbohydrate, 1 g fiber, 9 g protein.

Directions

  1. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Beat in vanilla and eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; stir into chocolate mixture.
  2. Transfer to a greased 8-in. round baking pan. Bake at 350° for 30-35 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.
  3. Meanwhile, in a large bowl, combine the ice cream, Andes candies, liqueurs and, if desired, food coloring. Transfer to an 8-in. round bowl (1-1/2 qts.) lined with plastic wrap; freeze until set.
  4. 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.
  5. Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove plastic wrap. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours.
  6. Bake at 400° for 2-5 minutes or until meringue is lightly browned. Transfer to a serving plate; serve immediately. Yield: 12 servings.
Originally published as Grasshopper Baked Alaska in Taste of Home Christmas Annual Annual 2012, p142

Nutritional Facts

1 piece equals 523 calories, 24 g fat (16 g saturated fat), 94 mg cholesterol, 294 mg sodium, 70 g carbohydrate, 1 g fiber, 9 g protein.

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