One of my favorite parts of being on a cruise ship is the meals. There is always something new to try. On one of our cruises we were having dinner and all of a sudden the lights dimmed and we heard banging. Now this is not the noise you expect or hope to hear during a cruise vacation. All of a sudden the staff appeared carrying platters of desserts. They were hooping and hollering and just having a good ole time. We were looking at each other wondering what the heck deserved all of this noise and commotion and then we found out….Baked Alaskas!
The Baked Alaskas have become one of my favorite treats on our cruise vacations, one for the pageantry that normally goes with them and two for the seriously yummy flavor. I decided to make Mini Baked Alaskas and recreate our favorite cruise dessert at home.
Mini Baked Alaskas Recipe
1 cup plus 4 tsp liquid egg whites
1/2 tsp cream of tartar
1/8 tsp salt
3/4 cup sugar
1 tsp vanilla extract
Pound cake cut into 1/2 inch thick slices
Klondike Ice Cream Bars
1. Preheat oven to 400 degrees
2. Line a baking sheet with foil, chill 6 dessert plates
3. To make the meringue topping combine egg whites, cream of tartar, and salt and beat until soft peaks form.
4. Gradually add in sugar until stiff peaks form, add the vanilla and mix well
- 1 cup plus 4 tsp liquid egg whites
- 1/2 tsp cream of tartar
- 1/8 tsp salt
- 3/4 cup sugar
- 1 tsp vanilla extract
- Pound cake cut into 1/2 inch thick slices
- Klondike Ice Cream Bars
- Preheat oven to 400 degrees
- Line a baking sheet with foil, chill 6 dessert plates
- To make the meringue topping combine egg whites, cream of tartar, and salt and beat until soft peaks form.
- Gradually add in sugar until stiff peaks form, add the vanilla and mix well
- Trim pound cake pieces to the same size as the ice cream bars
- Place pound cake on baking sheet, top each piece with a Klondike Bar
- Spread meringue over each sandwich sealing completely, make decorative peaks at the top
- Bake in pre-heated oven for about 4 minutes until lightly browned
- Transfer to chilled dessert plates and serve immediately
Recipe adapts from Sandra Lee Money Saving Meals Cookbook