Dulce de Leche Baked Alaska

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a rack in the middle of the oven for even baking.

2. 2

   In a medium saucepan, combine the dulce de leche, heavy cream, vanilla extract, and pinch of salt. Heat over medium heat, stirring occasionally, until the mixture thickens and reaches 120°C (250°F).

   Tip: Monitor the temperature carefully to avoid burning.

3. 3

   In a separate bowl, whip the egg whites until stiff peaks form. Add the meringue powder and whip until combined.

   Tip: Use an electric mixer for faster results.

4. 4

   In a separate bowl, whisk together the almond flour, granulated sugar, and cocoa powder.

   Tip: Sift the dry ingredients to ensure even distribution.

5. 5

   Pour the dulce de leche mixture into a 20x20cm baking dish. Top with the meringue mixture, spreading it evenly to cover the entire surface.

   Tip: Use a spatula to create a smooth, even layer.

6. 6

   Bake for 25-30 minutes, or until the meringue is golden brown and set.

   Tip: Keep an eye on the timer to avoid overcooking.

7. 7

   Remove the Baked Alaska from the oven and let cool for 5 minutes. Dust with confectioners' sugar and slice into individual servings.

   Tip: Serve immediately, as the meringue will start to melt if left out too long.

8. 8

   Serve chilled, garnished with whipped cream or chocolate shavings if desired.

   Tip: Refrigerate the Baked Alaska for at least 30 minutes before serving.