Who doesn’t love to have a showstopper dessert on their Easter table.? We’ve got just the thing this week with these individual raspberry Baked Alaska’s. Kinda old school steakhouse with a twist, right?Jump to Recipe
Where we live, there is usually still snow on the ground at Easter. BOO. So while we can’t enjoy an outdoor easter egg hunt (without getting super muddy) or wear any new spring fashions, there is still the hope and anticipation that warmer weather is in our sight.
Even though I’m still dreaming about Spring, it’s still time to bring out lighter dishes and fruit inspired desserts.
I love a good dessert. And I love having a reason to make one! And while I love to bake, we know here at Mojo and Moxie that not everyone does. Sometimes you want to have something spectacular to offer your family and friends that is homemade but still pretty darn easy to accomplish.
I would venture to say the average household is not eating a homemade dessert every night, although the current pandemic situation has certainly made some changes in our willingness to create in the kitchen! But in normal times, a dessert like these individual raspberry Baked Alaska’s would most definitely be a treat.
For those of you that hate to bake – good news. Guess what? This recipe calls for store bought pound cake, and ice cream. It is secretly, pretty darn simple!
A few things I love about this dessert.
- First – they can be made ahead. This is a MUST for me for any big dinner because who wants to be fussing with dessert when you could be drinking wine with your family?
- Second – it involves store bought items – this dessert is more of a “put together” dessert versus a real baking extravaganza.
- Third – it can be made gluten free – just gluten free pound cake and you are off to the races.
- Fourth – it looks pretty darn impressive!
- Fifth – I stole it from my all time fav Ina Garten (FYI – she’s the bomb)
- And last but not least, it’s just plain delish!
Putting it together
Because this recipe is a bit of a craft project – let’s talk about how it’s done. So easy – literally slice your pound cake, and cut out circles in each piece to make your base.
Find our fav set of round cookie cutters HERE
Then soften your ice cream and sorbet so it’s pliable and easily scooped. Scoop about 1/2 of the raspberry and then finish the scoop off with the vanilla to make a pretty, multi-coloured ball of deliciousness.
While your little “frozen balls” are chillin’ in the freezer – whip up both your raspberry sauce and then the meringue. This recipe calls for a Swiss Meringue which is thick and glossy and a perfect texture. This is the only part of the recipe that involves a little effort. Whisking this sucker until it comes to temp takes some time, but you don’t want to take any shortcuts. The point of this method is to dissolve the sugar slowly, to create a beautiful, smooth, silky texture with no grittiness.
When you pull the ice cream out of the freezer, you will want to move quickly to finish this next step – but don’t freak out. You’ve got time – just relax, don’t panic and cover each piece with a cloud of meringue.
Here is the best part. After covered these can go either straight into the oven (if you have a death wish and choose to make your dessert while everyone is waiting in the dining room). OR – the much preferred option – they go back in the freezer until you are ready to bake.
With a three minute total baking time, preheat your oven while you eat dinner and then pop them in while everyone gets their coffee.
You can even make these a couple of days ahead. They can’t be covered in the freezer because the meringue will not harden – so just make sure you have a safe spot for them to hang out.
So – I know Easter has looked a little different the last 2 (!!) years now – but it doesn’t mean you can’t spoil your household with something fun and different for dessert.
Individual Raspberry Baked Alaska’s
- 1 (1 pound) store-bought pound cake
- 1 pint raspberry sorbet I used Raspberry/Lime
- 1 pint good vanilla ice cream
For the Swiss Meringue
- 8 extra large egg whites
- 1 1/2 cups sugar
- 2 tsp pure vanilla extract
- 1/2 tsp cream of tartar
- 1/2 tsp kosher salt
- Slice the cake into six 1/2 inch thick slices. Cut six circles – one from each slice – with an unfluted round cookie cutter. Place the cake rounds on a cookie sheet lined with parchment.Soften the sorbet and ice cream just enough to be able to scoop them with a standard ice cream scoop. 15 – 30 seconds in the microwave works. Fill half the scoop with raspberry sorbet and the rest of the scoop with vanilla ice cream and place the ball, flat side down in the middle of each cake round. Freeze for at least 30 minutes, until the ice cream is very hard.In the meantime, make the Swiss meringue. Place the egg whites and sugar in a heat proof glass bowl set over a pan of simmering water. Whisk the mixture continuously, until it reaches 120 degrees on a candy thermometer and the sugar has dissolved. Pour the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add the vanilla, cream of tartar, and salt and beat on medium speed for one minute, then on high speed for 5 minutes, until the egg whites form stiff, glossy peaks.If you are baking right away – preheat your oven now to 500FOnce your ice cream has hardened, work quickly to spread the meringue using a spoon or small spatula, making peaks all over with the back of the spoon. Make sure that all of the ice cream is covered with meringue.At this point – either place your tray back in the freezer to bake at a later time or slide into the oven to bake for 2 1/2 – 3 minutes. Meringues should be lightly browned .Create a pool of raspberry sauce on individual dessert plates (recipe to follow) and place each meringue on top. Serve immediately.
Fresh Raspberry Sauce
- 1 pkg fresh raspberries (6 oz)
- 1/2 cup sugar
- 1 cup seedless raspberry jam
- 1 tbsp Chambord Liqueur
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat and simmer for 4 minutes.Pour the cooked raspberries, the jam, and the Chambord into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
So now that you’ve got your dessert planned, you might want to check out a side dish or two-
Enjoy your long weekend – and don’t forget to let us know if you made these individual raspberry baked alaska’s – tag us on insta or Facebook and leave a review below.