Quick Individual Baked Alaskas – a delicious recipe with cakes, strawberry ice cream, egg whites, cream of tartar, sugar, nuts. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 450u00b0. 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. 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.
2
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. Spread meringue evenly over each cake and ice cream, sealing meringue to paper. Sprinkle evenly with about 1 tablespoon chopped toasted nuts or shredded coconut, if desired.
3
Bake until lightly browned, 2 to 3 minutes. Transfer to plates and serve immediately with sweetened sliced fruit or your favorite ice cream topping.
274
kcal
Calories
10
g
Fat
34
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 single-serving dessert sponge cakes, 4 scoops strawberry ice cream, 4 egg whites, 1/2 teaspoon cream of tartar, and more.
Yes, Quick Individual Baked Alaskas falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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