Baked Alaska

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Form pistachio ice cream into 12 balls and freeze them, e.g. on a tray next to each other, for at least 1 hour. Grease the hollows of a muffin baking tray (12 hollows) well and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see

2. 2

   Break chocolate into pieces. Melt with 80 g butter in a hot water bath. Pour into a mixing bowl. Add 125 g sugar, vanilla sugar, 1 pinch of salt and 2 eggs. Mix 130 g flour and baking powder.

3. 3

   Using the whisks of the mixer, briefly stir into the chocolate cream to form a smooth dough.

4. 4

   Spread the dough in the bowls. Bake in a hot oven for about 20 minutes. Take out, let cool for about 5 minutes. Carefully remove the muffins. Let them cool down on a cake rack.

5. 5

   Just before serving, preheat the oven again (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Beat the egg whites, 1 pinch of salt and lemon juice until stiff and finally add 175 g sugar.

6. 6

   Beat the beaten egg whites until the sugar has dissolved and the mixture is shiny.

7. 7

   Place the muffins on a baking tray with the underside facing upwards and with a little space between them. Place ice cream scoops on top. Coat each muffin with the iced snow mixture in a cloudy colour, working quickly. Bake immediately in a hot oven for 6-8 minutes until golden brown.

8. 8

   Alternatively brown with a kitchen gas burner.

Nutrition Facts

KCAL
360 kcal

CARBS
47 g

FATS
15 g

PROTEINS
6 g