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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.

Ingredients

  • 1/2 cup butter, cubed
  • 2 ounces unsweetened chocolate, chopped
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3/4 cup King Arthur Unbleached 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

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Spumoni Baked Alaska (continued)

Directions (continued)

  • 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.