I loved these Individual Baked Alaskas. I wasn’t entirely sure what to expect. I’ve had baked Alaska once, about fifteen years ago, and I only have a vague memory of it. From the recipe it sounded a lot like making ice cream cupcakes, basically slicing chocolate cupcakes in half and then layering them in muffin tins with ice cream. Then you top the whole thing with meringue and either bake it (which sounded like an alarming thing to do to an ice cream dessert), or in my case, you break out your new pastry torch and toast the meringue the fun way.
The recipe takes a bit of planning, but the technique is excellent. Friday evening, I made the Red Wine and Chocolate cupcake recipe we made back in May. Saturday I started layering the ice cream with the cake and then let everything freeze. Sunday morning I made the meringue and everything was ready to torch for some friends I had over on Sunday night.
And I have to tell you, letting people light their food on fire makes for great dessert conversation.
If I made them again, I would change two things. I would make the bottom layer a slice of cake. Every time I took the cakes out of the freezer the bottom layer would melt a bit until I was left with barely any ice cream. Also, I would try adding granulated sugar to top of meringue to crisp them like creme brulee.