Mini baked alaska with brownies, peppermint ice cream and topped with merginue.
Cuisine American
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Inactive Time 8 minutesminutes
Total Time 58 minutesminutes
Servings 12
Author Cheri
Ingredients
1sheet of brownies
1quartice cream
1jar Hot Fudge Sauce
Peppermintscrushed
For the Meringue
4large egg whites
1/4teaspooncream of tartar
1/2cupsugar
Instructions
Slice the brownie into thin 1/4-inch slices. Using a round cookie cutter that fits the top of a muffin tin, cut out 12 circles.
Line a muffin pan with plastic wrap. Be sure to push the plastic wrap down into each individual mold to get full coverage.
Fill each plastic wrap-lined muffin tin 3/4 of the way with strawberry ice cream. Top each ice cream filled muffin tin with one of the rounds cut out of pound cake and lightly press down.
Put the muffin pan back into the freezer and freeze until the ice cream hardens. About 30 minutes or until firm.
When ready to serve, pop the desserts out of the muffin pan. Pull on the plastic wrap to help pop the desserts out.
In a bowl beat egg whites with an electric mixer with the cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream, until meringue just holds stiff peaks.
Top each dessert with a meringue and broiled them until they just beginning to caramelize on top or use baking and pastry butane torch to do this more evenly without causing any of the ice cream to melt.