Baked Alaskas are totally making a comeback and although they do look a bit intimidating, I promise you — it’s a piece of cake! These Baking Therapy mini baked Alaskas have a layer of moist hazelnut cake, topped with chocolate ice cream and engulfed in the fluffiest meringue. And as an added bonus: these little treats can be made dairy free as long as you substitute in a dairy-free ice cream. Impress your family this holiday season with these cute mini baked Alaskas.
Preheat oven to 375°F. Line and grease a 9″ x 13″ pan. Set aside.
Whisk together the hazelnut meal, flour, baking powder and salt. Set aside.
In the bowl of a stand mixer with the whisk attachment, whisk together the eggs and sugar on high until it doubles in size, about 8 minutes. Stream in the oil, almond milk and vanilla. Mix until well combined.
Fold in the dry ingredients in two batches making sure not to over-mix. Transfer to the prepared pan, give it a couple taps on the counter and bake for about 18 minutes until the top is golden brown and a toothpick when inserted, comes out clean. Let cool for 15 minutes. Then invert, peel back the parchment paper and let cool completely on a wire rack.
Place a piece of plastic wrap in every other cavity of a 12-cup muffin pan, fill with chocolate ice cream, fold the plastic overtop and press to pack the ice cream in. Place into the freezer to set.
For the Swiss meringue, in the bowl of a stand mixer, whisk together the egg whites and sugar over a pot of simmering water. Whisk until the mixture is hot to the touch and the sugar has dissolved. Place back on the stand mixer, add the cream of tartar and whisk on high for about 8 minutes. The meringue is ready when it has tripled in size and the bottom of the bowl is room temperature.
To assemble, use a 3” round cookie cutter to cut out round cakes. Unwrap a chocolate ice cream puck and place it in the centre. Completely cover the ice cream and cake with Swiss meringue.
Using a blow torch, gently toast the meringue. Enjoy immediately!