Print Options

Back to Spumoni Baked Alaska >

Include these items:

Taste of Home Logo

Spumoni Baked Alaska

 Spumoni Baked Alaska
For a refreshing end to a rich meal, try this freezer finale. Its cool layers and pretty color scheme are bound to garner oohs and aahs. —Taste of Home Test Kitchen
12 ServingsPrep: 50 min. + freezing Bake 5 min.


  • 1/2 cup butter, cubed
  • 2 ounces unsweetened chocolate, chopped
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure Almond Extract
  • 6 drops green food coloring, optional
  • 1/3 cup chopped maraschino cherries
  • 1 tablespoon maraschino cherry juice
  • 1 tablespoon rum
  • 8 egg whites
  • 1 cup sugar
  • 1 teaspoon cream of tartar


  • Preheat oven to 350°. 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,

2 of 2

Spumoni Baked Alaska (continued)

Directions (continued)

  • baking powder and salt; gradually stir into chocolate mixture. Stir
  • in hazelnuts.
  • Spread into a greased 8-in. round baking pan. Bake 35-40 minutes or
  • until a toothpick inserted near the center comes out with moist
  • crumbs (do not overbake). Cool 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 qt. ice cream; add 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 30
  • minutes.
  • In a small bowl, combine cherries, cherry juice, rum and remaining
  • ice cream. Pack ice cream into center; cover and freeze.
  • In a large heavy saucepan, combine egg whites, sugar and cream of
  • tartar. With a hand mixer, beat on low speed 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.
  • Preheat oven to 400°. Bake 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.