MINI NEAPOLITAN BAKED ALASKAS
Surprise-there's ice cream inside these tiny showstoppers! Dinner guests will be thrilled with the pretty presentation. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten muffin liners; place on a baking sheet. Place a wafer on each. Scoop 1/4 cup of ice cream onto each wafer; freeze., Meanwhile, in a small heavy saucepan, combine the egg whites, sugar and cream of tartar; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; add vanilla. Beat until stiff peaks form and sugar is dissolved, about 4 minutes., Remove baking sheet from freezer; immediately spread meringue over ice cream, sealing to edges of wafers. Broil 4-6 in. from the heat for 1-2 minutes or until meringues are lightly browned. Serve immediately.
Nutrition Facts : Calories 163 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 99mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
CHOCOLATE POUND CAKE AND NEAPOLITAN BAKED ALASKA
Steps:
- Line an (8 1/2 by 4 1/2 by 2 1/2-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Cut ice cream block in half crosswise, and then press the layer of pound cake slices into the bottom of the pan. Add half of ice cream and then add the remaining cake to sandwich the ice cream. Fold plastic overhang atop cake to cover. Freeze for 4 hours, or until frozen solid.
- Wrap hot damp towels around pan sides to loosen cake and ice cream from pan. Fold back plastic from atop cake. Invert a baking dish or large flame-proof plate atop cake. Holding baking dish and pan together, invert cake into dish. Remove pan; keep cake covered with plastic wrap. Freeze while preparing meringue.
- Preheat oven to 450 degrees F.
- Beat egg whites in the bowl of an electric mixer until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar and beat until stiff peaks form. Remove plastic from cake. Spread meringue over cake, covering cake and ice cream and completely sealing meringue to dish. Bake until meringue is lightly brown and just set, about 3 minutes. Cut into slices and serve immediately.
BAKED ALASKA NEAPOLITAN PIE
Pie crust, three ice cream flavors and a meringue-ordinary ingredients that come together to make an extraordinary dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
- Pack scoops of ice cream, alternating flavors, in pie crust. Cover and freeze about 2 hours or until firm.
- Heat oven to 475°F. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon meringue onto ice cream; spread gently, sealing meringue to edge of crust. Bake 2 to 4 minutes or until top is light brown. Serve immediately, or cover and freeze no longer than 48 hours. Store in freezer.
Nutrition Facts : Calories 365, Carbohydrate 40 g, Cholesterol 40 mg, Fiber 1 g, Protein 7 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg
MINI NEAPOLITAN BAKED ALASKAS
From Healthy Cooking magazine--individual serving sized baked Alaskas, made with reduced fat strawberry ice cream. You can use other flavors, too, to make other kinds of baked Alaskas than Neapolitan: mint for Grasshopper, coffee for Mocha, etc. You will need some foil muffin liners for this. I haven't tried it yet, but will when I get the opportunity. You could prepare the ice cream/wafer part in advance, then make the meringue and finish it up shortly before serving--I'd suggest placing plastic wrap over it to prevent the ice cream from drying out and not leaving it in for more than a few hours, maybe 8 or so (such as preparing in the morning to serve the same evening).
Provided by Halcyon Eve
Categories Frozen Desserts
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spread and flatten 4 foil muffin liners into circles. Place on a baking sheet and place a wafer cookie on the center of each. Top each wafer with 1/4 cup of ice cream. Place in freezer.
- In a small saucepan, combine egg whites, sugar, and cream of tartar. Beat mixture on low speed with a hand mixer for 1 minute. Continue beating mixture over low heat until the mixture reaches 160° F, about 12 minutes. Remove from heat and add vanilla.
- Beat egg white mixture until stiff peaks form and sugar is dissolved, about 4 minutes. Take care not to overbeat.
- Remove baking sheet from freezer. Immediately spread meringue over ice cream, sealing to edges of wafers. Use a spatula or butter knife to form peaks to make a more attractive presentation (touch the spatula to the meringue and then quickly pull it away).
- Broil 4-6 inches from heat for 1-2 minutes or until meringue is lightly browned. Watch carefully to avoid overbrowning.
- Serve immediately.
Nutrition Facts : Calories 113.8, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.1, Sodium 76, Carbohydrate 23.5, Fiber 0.2, Sugar 20.9, Protein 3.1
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MARY'S NEOPOLITAN BAKED ALASKA RECIPE | PBS FOOD
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Estimated Reading Time 3 mins
- Line a 3 liter pudding bowl with cling film. In a large bowl or mixer, beat the vanilla ice cream to soften a little then spoon into the base of the pudding bowl.
- In a large bowl or mixer, beat the strawberry ice cream to soften a little, and then spoon over the vanilla ice cream. Level with a spatula and freeze for 1 hour until firm.
- Pre-heat the oven to 350F. Lightly grease a 8in sandwich tin and line the base with baking parchment.
- For the sponge, place the egg and sugar into a large bowl and beat at full speed with an electric whisk until the mixture is pale in color and thick enough to just leave a trail when the whisk is lifted.
- Turn into the prepared tin and tilt the tin to allow the mixture to spread evenly to the sides. Bake in the pre-heated oven for about 10 – 12 minutes, until springy to the touch and beginning to shrink from the sides of the tin.
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