Quick Individual Baked Alaskas

Gluten Free
Dairy Free
Low Fod Map
Health score
2%
Quick Individual Baked Alaskas
45 min.
4
393kcal

Suggestions


Indulge in a delightful dessert that combines whimsy and flavor with our Quick Individual Baked Alaskas! Perfect for those seeking a gluten-free, dairy-free, and low FODMAP treat, this dish brings the classic charm of a baked Alaska right to your home in just 45 minutes. Each serving features a fluffy dessert sponge cake, a generous scoop of luscious strawberry ice cream, and a cloud-like meringue topping that’ll transport your taste buds to sweet heaven.

Whether you're hosting a gathering or simply craving something special, these individual Baked Alaskas are sure to impress. The combination of the light sponge, sweet ice cream, and toasted meringue creates a perfect balance of textures and flavors. Plus, they’re easy to customize! Feel free to sprinkle your favorite nuts or coconut over the meringue for added crunch and flavor.

The best part? You can prepare these delectable desserts ahead of time, making them an ideal choice for busy occasions. Just freeze the cakes and ice cream after assembly, and bake them just before serving to enjoy that freshly toasted meringue goodness. Gather your friends and family around the table for a fun, interactive dessert experience that everyone will rave about. Dive into the magic of homemade Baked Alaskas and create sweet memories one delicious bite at a time!

Ingredients

  • 0.5 teaspoon cream of tartar 
  •  single-serving dessert sponge cakes 
  •  egg whites 
  • scoops strawberry ice cream 
  • 0.5 cup sugar 

Equipment

  • bowl
  • oven
  • baking pan
  • hand mixer

Directions

  1. Preheat oven to 45
  2. Flatten four paper baking cups and place in a shallow baking pan. Center one single-serving dessert sponge cake (the type sold for making individual strawberry shortcakes) on each paper circle.
  3. Place a generous scoop of strawberry ice cream on each cake. Freeze at least 30 minutes; wrap airtight if freezing longer than a few hours.
  4. In a large bowl, with an electric mixer on high speed, beat 4 egg whites with 1/2 teaspoon cream of tartar until foamy. Gradually beat in 1/2 cup sugar, a tablespoon at a time, until stiff, glossy peaks form.
  5. Spread meringue evenly over each cake and ice cream, sealing meringue to paper.
  6. Sprinkle evenly with about 1 tablespoon chopped toasted nuts or shredded coconut, if desired.
  7. Bake until lightly browned, 2 to 3 minutes.
  8. Transfer to plates and serve immediately with sweetened sliced fruit or your favorite ice cream topping.

Nutrition Facts

Calories393kcal
Protein7.66%
Fat24.61%
Carbs67.73%

Properties

Glycemic Index
17.52
Glycemic Load
17.45
Inflammation Score
-3
Nutrition Score
6.2791304005229%

Nutrients percent of daily need

Calories:393.05kcal
19.65%
Fat:11.01g
16.93%
Saturated Fat:4.83g
30.19%
Carbohydrates:68.16g
22.72%
Net Carbohydrates:67.22g
24.44%
Sugar:40.42g
44.92%
Cholesterol:20mg
6.67%
Sodium:230.46mg
10.02%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.7g
15.41%
Vitamin B2:0.41mg
24.05%
Selenium:12.99µg
18.56%
Calcium:137.48mg
13.75%
Phosphorus:110.51mg
11.05%
Potassium:276.2mg
7.89%
Vitamin B1:0.11mg
7.39%
Manganese:0.14mg
7.06%
Folate:25.46µg
6.36%
Vitamin C:5.17mg
6.26%
Vitamin B5:0.61mg
6.11%
Iron:0.84mg
4.68%
Vitamin A:233.56IU
4.67%
Magnesium:17.71mg
4.43%
Vitamin B12:0.26µg
4.32%
Vitamin B3:0.8mg
4.01%
Fiber:0.94g
3.76%
Copper:0.06mg
2.96%
Zinc:0.38mg
2.5%
Vitamin B6:0.04mg
2.18%
Vitamin K:2.19µg
2.09%
Source:My Recipes