Individual Baked Alaskas


Brownies cut into 2½” squares or circles

Ice cream, frozen in small, plastic lined custard cups

Meringue – 1 egg white, 1/8 tsp. cream of tartar and 2 T. sugar for each two Baked Alaskas


Prepare brownies and cut into circles or squares. Place on a parchment lined cookie sheet.

Line custard cups with plastic wrap, then fill with softened ice cream or sherbet – freeze. Once frozen, unmold and place on brownies on the cookie sheet. Place back in freezer.

Make the meringue: Whip the egg whites with the cream of tartar. Once foamy, start adding sugar, gradually, while beating at high speed. Keep beating until meringue is very stiff and you cannot feel the sugar when you rub your fingers together.

Remove brownie/ice cream stacks from freezer and frost thickly with the meringue – don’t be chintzy – this will insulate them when they bake. Place back in freezer – once frozen solid, lightly place plastic wrap over them.

To serve: Preheat oven to 350° and bake however many you plan to serve (placed on ‘sprayed’ parchment on a cookie sheet) until golden brown – about 15 minutes. Serve immediately on individual plates on a ‘Z’ of chocolate sauce with a large strawberry.

Drizzle brandy around each and ignite if serving outdoors for a real wow!