Mini Baked Alaska

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 6 egg yolks
• 3 tbsp Amoretti® Mango Artisan

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 6 egg yolks
• 3 tbsp Amoretti® Raspberry Artisan

• ⅔ cup egg whites, room temperature (from about 5 eggs)
• ⅛ tsp cream of tartar
• ¾ cup sugar
• 1 tsp white wine vinegar
• ½ tsp Amoretti® Madagascar Bourbon Vanilla W.S. 2X

• 1 store-bought pound cake, sliced ½” thick

• ice cream maker
• 5-6 - 3" diameter bowls
• crème brûlée torch

Directions

1. Heat the cream, milk, and sugar to simmer.
2. Remove from heat and temper in the eggs.
3. Return to heat and cook to 82℃ (178℉).
4. Strain and add Mango Artisan, stirring to combine completely.
5. Chill in an ice bath, stirring occasionally, until the temperature is lukewarm. Refrigerate at least 4 hours or overnight.
6. Process according to your ice cream maker’s instructions and freeze overnight.

1. Heat the cream, milk, and sugar to simmer.
2. Remove from heat and temper in the eggs.
3. Return to heat and cook to 82℃ (178℉).
4. Strain and add Raspberry Artisan, stirring to combine completely.
5. Chill in an ice bath, stirring occasionally, until the temperature is lukewarm. Refrigerate at least 4 hours or overnight.
6. Process according to your ice cream maker’s instructions and freeze overnight.

1. Remove the ice creams from the freezer for about 30 minutes to get soft.
2. Lay plastic wrap into each small bowl with several inches over the edges so it can cover the ice cream and pound cake.
3. Place one scoop of Mango Ice Cream into each plastic-lined bowl and smooth to an even layer.
4. Place one scoop of Raspberry Ice Cream on top of the Mango Ice Cream and smooth to an even layer.
5. Using a round cookie cutter the same size as the bowls top edge, cut a circle of pound cake and lay it over the Raspberry Ice Cream.
6. Bring the edges of plastic over the top of the cake and seal.
7. Repeat with remaining bowls.
8. Freeze for 4 hours or overnight.

1. Whip the egg whites and cream of tartar on medium speed to soft peak.
2. Slowly rain in the sugar and whip for 3-6 minutes.
3. Add the white wine vinegar and Madagascar Bourbon Vanilla and continue to whip until the meringue is glossy and no grit is felt between your fingers.
4. Remove the bowls from the freezer and lift the entire piece out of the bowl.
5. Unwrap the plastic to the edges, place a small plate over the top of the cake layer and invert it, removing the rest of the plastic.
6. Pipe the meringue onto the entire dessert and lightly torch the meringue.
7. Serve immediately.

• You can replace the homemade Mango and Raspberry Ice Creams with 1 pint each store-bought ice cream.