Butterscotch Baked Alaska
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
Here's my favorite show stopping dessert that looks incredibly fancy but comes together in just an hour. Butterscotch Baked Alaska combines a fluffy meringue exterior with creamy ice cream layers underneath, and the best part is that most of the work can be done ahead of time. The egg whites in the meringue actually contain choline, which supports brain health and memory. What I love most is how simple this really is once you understand the technique, and you probably have most of these ingredients in your kitchen already. When you bring this golden, toasted beauty to the table, everyone will think you spent the whole day in the kitchen, but we both know better.
Ella x
Ingredients
- 300 mlbutterscotch sauce
- 200 ggranulated sugar
- 100 glight corn syrup
- 150 gunsalted butter
- 4 eggegg whites
- 1 mLvanilla extract
- 5 gsalt
- 1 Lbutterscotch ice cream
- 1 Lvanilla ice cream
- 120 gall-purpose flour
- 60 gconfectioner's sugar
- 10 gmeringue powder
- 100 mlwhipped cream
- 20 gchopped nuts
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F).
Tip: Make sure to use a rack in the middle of the oven for even cooking.
- 2
In a small saucepan, combine the butterscotch sauce ingredients and cook over medium heat, stirring constantly, until the mixture thickens and turns a deep amber color.
Tip: Be careful not to burn the sauce.
- 3
In a separate bowl, whip the egg whites until stiff peaks form. Add the confectioner's sugar and whip until combined.
Tip: Use an electric mixer for this step.
- 4
In another bowl, mix together the flour, meringue powder, and salt. Add the whipped egg mixture and mix until combined.
Tip: Use a rubber spatula for this step.
- 5
Scoop the butterscotch ice cream into a 23cm (9-inch) round cake pan or a similar-sized ramekin.
Tip: Make sure to press the ice cream down to form a flat surface.
- 6
Scoop the vanilla ice cream on top of the butterscotch ice cream.
Tip: Make sure to leave a small border around the edges.
- 7
Spread the butterscotch sauce over the top of the vanilla ice cream.
Tip: Use a spatula to create a smooth, even layer.
- 8
Pour the meringue mixture over the top of the sauce and smooth out the top with a spatula.
Tip: Make sure to seal the edges of the meringue to the cake pan or ramekin.
- 9
Bake the Alaska for 25-30 minutes, or until the meringue is golden brown.
Tip: Use a kitchen torch to create a golden-brown crust if desired.
- 10
Remove the Alaska from the oven and let it cool for 5 minutes.
Tip: Use a wire rack to cool the Alaska and prevent it from sticking to the pan.
- 11
Run a knife around the edges of the Alaska to loosen it from the pan.
Tip: Use a spatula to scoop the Alaska out of the pan and onto a serving plate.
- 12
Serve immediately, garnished with whipped cream and chopped nuts if desired.
Tip: This dessert is best served immediately, as the meringue will start to melt and the ice cream will start to soften over time.
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