STRAWBERRY AND CHOCOLATE BAKED ALASKA
Make up a chewy fudgy brownie recipe that you like or a
packaged one.
1 pint strawberry ice cream, slightly softened
3 large egg whites
Using 3-inch round cutter, cut out 6 cake rounds (save
remaining cake for another use). Line small baking sheet
with parchment paper. Arrange cake rounds on prepared
sheet. Using 2 1/4- to 2 1/2-inch-diameter ice cream scoop,
place scoop of strawberry ice cream in center of each
round, leaving about 1/4-inch plain border. Freeze until
ice cream is solid, about 2 hours.
Combine remaining 3/4 cup sugar and egg whites in large
metal bowl. Set bowl over saucepan of gently simmering
water and whisk until mixture is very warm, about 2
minutes. Remove bowl from over water. Using electric mixer,
beat meringue at high speed until very thick and billowy,
about 2 minutes. Place baking sheet with cake rounds on
work surface. Mound 2 heaping tablespoons meringue atop ice
cream on 1 cake round. Spread meringue evenly over to cover,
sealing meringue to plain cake border and swirling
decoratively. Repeat with remaining desserts. Freeze
uncovered on baking sheet until meringue is solid, at least
2 hours and up to 2 days.
Preheat oven to 500 degrees F. Transfer desserts still on
baking sheet from freezer directly to oven. Bake until
meringue is deep brown in spots, turning sheet as needed
for even cooking, about 3 minutes. Transfer to plates.
Makes 6 servings.