Taste of Home
Spumoni Baked Alaska
TOTAL TIME: Prep: 50 min. + freezing Bake: 5 min.
YIELD: 12 servings.
For a dazzling yet refreshing end to a rich holiday meal, try this freezer finale. It's bound to garner oohs and aahs. —Taste of Home Test Kitchen
Ingredients
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1/2 cup butter, cubed
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2 ounces unsweetened chocolate, chopped
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1 cup sugar
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1 teaspoon vanilla extract
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2 large eggs, room temperature
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3/4 cup all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 cup chopped hazelnuts
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2 quarts vanilla ice cream, softened, divided
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1/2 cup chopped pistachios
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1/2 teaspoon almond extract
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6 drops green food coloring, optional
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1/3 cup chopped maraschino cherries
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1 tablespoon maraschino cherry juice
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1 tablespoon rum
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MERINGUE:
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8 large egg whites, room temperature
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1 cup sugar
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1 teaspoon cream of tartar
Directions
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1.
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.
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2.
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.
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3.
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 side of foil-lined bowl, leaving the center hollow; cover and freeze for 30 minutes.
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4.
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.
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5.
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.
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6.
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 edge of brownie. Freeze until ready to serve, up to 24 hours.
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7.
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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