Baked Alaska Brownie Meringue (Printer-Friendly Version)
Ice cream, brownie, and meringue create a layered dessert with dramatic looks and classic flavors.
# Required Ingredients:
→ Ice Cream Layers
01 -
480 ml pistachio ice cream, slightly softened
02 -
1.4 litres strawberry ice cream, slightly softened
03 -
1.4 litres vanilla ice cream, slightly softened
→ Brownie Base
04 -
1 box brownie mix
05 -
Ingredients as required by brownie mix packaging
→ Meringue
06 -
2 large egg whites, at room temperature
07 -
0.25 teaspoon cream of tartar
08 -
200 grams granulated sugar
→ Assembly
09 -
Non-stick cooking spray
10 -
Plastic wrap
11 -
Parchment paper
# Step-by-Step Instructions:
01 -
Coat a 3-litre bowl with cooking spray and line with plastic wrap. Evenly spread pistachio ice cream in the base. Add a layer of strawberry ice cream, followed by a layer of vanilla ice cream, smoothing each as you go. Cover loosely with plastic wrap and freeze until solid, at least 4 hours.
02 -
Preheat oven to 175°C. Grease a 20 cm round cake pan and line the base with parchment. Prepare brownie batter according to package instructions. Pour into prepared pan and bake for 25–27 minutes or until a skewer inserted in the centre comes out clean. Allow to cool completely in the pan.
03 -
Remove the bowl of layered ice cream from the freezer. Place the cooled brownie on top of the ice cream dome, trimming to fit if needed. Cover with plastic wrap and freeze for at least 1 hour or until ready to serve.
04 -
In a large mixing bowl, use a hand-held mixer to beat egg whites and cream of tartar on medium-high speed until foamy and light, about 2 minutes. Increase speed to high and gradually incorporate sugar in a slow stream, beating until stiff, glossy peaks form, about 12 minutes.
05 -
Invert the frozen dome onto a serving platter. Evenly spread the meringue over the entire surface, using the back of a spoon to form decorative peaks.
06 -
Using a kitchen torch, gently toast the meringue until golden, taking care not to linger and melt the ice cream. Serve immediately or return to the freezer as needed.
# Handy Cooking Tips:
01 -
Ensure ice cream layers are fully frozen before applying meringue to prevent melting during torching.
02 -
Brownie base should be completely cooled before assembly to maintain ice cream texture.