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Spumoni Baked Alaska

For a refreshing end to a rich meal, try this freezer finale. Its intriguing interior and pretty color scheme are bound to garner oohs and aahs. —Taste of Home Test Kitchen
  • Total Time
    Prep: 50 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 large eggs, room temperature
  • 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 large egg whites, room temperature
  • 1 cup sugar
  • 1 teaspoon cream of tartar

Directions

  • Preheat oven to 350°. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar and vanilla. Add eggs, 1 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 until a toothpick inserted in the center comes out with moist crumbs (do not overbake), 35-40 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.
  • Meanwhile, line an 8-in. round bowl (1-1/2 qt.) with foil. In a smaller bowl, place 1 qt. ice cream; add the pistachios, almond extract and, if desired, food coloring. Quickly spread ice cream over bottom and up sides of foil-lined bowl, leaving the center hollow; cover and freeze for 30 minutes.
  • In a small bowl, combine cherries, cherry juice, rum and remaining 1 qt. ice cream. Pack ice cream into hollow center of 8-in. bowl; 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 until meringue is lightly browned, 2-5 minutes. Transfer to a serving plate; serve immediately.
Nutrition Facts
1 piece: 554 calories, 29g fat (13g saturated fat), 94mg cholesterol, 314mg sodium, 68g carbohydrate (52g sugars, 3g fiber), 11g protein.
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