Prepare to embark on a culinary journey that will tantalize your taste buds and elevate your dessert game! This isn't just another ordinary sweet treat - it's a show-stopping Mini Bourbon Caramelized Peach Baked Alaska that combines the rich warmth of bourbon-kissed peaches, the creamy decadence of butter pecan ice cream, and a cloud-like meringue that will make your guests weak at the knees. Get ready to transform your kitchen into a gourmet dessert paradise with this irresistible recipe that promises to be the ultimate crowd-pleaser!
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 mini sponge cakes
- 2 cups butter pecan ice cream
- 2 cups sliced peaches
- 1/4 cup bourbon
- 1/4 cup brown sugar
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Prepare the caramelized bourbon peaches: In a medium skillet, combine sliced peaches, bourbon, and brown sugar. Cook over medium heat for 5-7 minutes, stirring occasionally until peaches are soft and caramelized. Remove from heat and let cool slightly.
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Place mini sponge cakes on the prepared baking sheet. Top each cake with a generous scoop of butter pecan ice cream, ensuring it's firmly packed and slightly mounded.
- Spoon the caramelized bourbon peaches around and on top of the ice cream, distributing evenly among the cakes.
- Prepare the meringue: In a clean, dry mixing bowl, beat egg whites with cream of tartar using an electric mixer. Start at low speed and gradually increase to medium-high.
- Slowly add granulated sugar while continuing to beat until stiff, glossy peaks form and the meringue looks smooth and voluminous.
- Using a piping bag or spatula, completely cover each ice cream-topped cake with a thick layer of meringue, ensuring no ice cream is exposed.
- Bake in the preheated oven for 3-4 minutes, or until meringue is golden brown and lightly toasted. Watch carefully to prevent burning.
- Remove from oven and let cool for 2-3 minutes. Serve immediately while meringue is crisp and ice cream is still cold.
Tips
- Temperature is Key: Ensure your ice cream is thoroughly frozen before assembling to prevent melting during the brief baking process.
- Meringue Matters: Use room temperature egg whites and make sure your mixing bowl is completely clean and dry for the perfect meringue consistency.
- Work Quickly: Assemble and bake the Baked Alaska just before serving to maintain the contrast between the crisp, golden meringue and the cold ice cream.
- Torch Alternative: If you don't want to use the oven, you can use a kitchen torch to brown the meringue for a more controlled caramelization.
- Bourbon Tip: Choose a good quality bourbon for the peaches to enhance the overall flavor profile of the dessert.
- Make-Ahead Strategy: Prepare the caramelized peaches and pre-assemble the cakes with ice cream ahead of time, adding the meringue just before serving.
- Serving Suggestion: Serve immediately after browning to enjoy the perfect temperature and texture contrast.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
