Best 6 Spumoni Baked Alaska Recipes

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Spumoni baked alaska is a classic dessert that is sure to impress your guests. This stunning dish features layers of spumoni ice cream, a layer of cake or ladyfingers, and a meringue topping that is browned to perfection. The combination of textures and flavors in this dessert is simply irresistible. Whether you are looking for a special treat for a dinner party or a fun project to do with the kids, spumoni baked alaska is the perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

SPUMONI BAKED ALASKA



Spumoni Baked Alaska image

For a refreshing end to a rich meal, try this freezer finale. Its intriguing interior and pretty color scheme are bound to garner oohs and aahs. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 20

1/2 cup butter, cubed
2 ounces unsweetened chocolate, chopped
1 cup sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped hazelnuts
2 quarts vanilla ice cream, softened, divided
1/2 cup chopped pistachios
1/2 teaspoon almond extract
6 drops green food coloring, optional
1/3 cup chopped maraschino cherries
1 tablespoon maraschino cherry juice
1 tablespoon rum
MERINGUE:
8 large egg whites, room temperature
1 cup sugar
1 teaspoon cream of tartar

Steps:

  • Preheat oven to 350°. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture. Stir in hazelnuts., Spread into a greased 8-in. round baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs (do not overbake), 35-40 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, line an 8-in. round bowl (1-1/2 qt.) with foil. In a smaller bowl, place 1 qt. ice cream; add the pistachios, almond extract and, if desired, food coloring. Quickly spread ice cream over bottom and up sides of foil-lined bowl, leaving the center hollow; cover and freeze for 30 minutes., In a small bowl, combine cherries, cherry juice, rum and remaining 1 qt. ice cream. Pack ice cream into hollow center of 8-in. bowl; cover and freeze., In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved., Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove foil. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours., Preheat oven to 400°. Bake until meringue is lightly browned, 2-5 minutes. Transfer to a serving plate; serve immediately.

Nutrition Facts : Calories 554 calories, Fat 29g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 314mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 11g protein.

VALERIE'S SPUMONI



Valerie's Spumoni image

Provided by Valerie Bertinelli

Categories     dessert

Time 10h35m

Yield 9 to 12 slices

Number Of Ingredients 9

Nonstick cooking spray
15 chocolate wafers
2 tablespoons dark chocolate sauce
1 pint chocolate-chocolate chip gelato or ice cream, such as Talenti Double Dark Chocolate
1 pint vanilla bean gelato or ice cream
1/2 cup Amarena cherries, halved (see Cook's Note)
3 tablespoons Amarena syrup
1 drop red food coloring, optional
1 pint pistachio gelato or ice cream

Steps:

  • Lightly grease a 9-by-5-inch aluminum loaf pan with cooking spray. Line the pan with plastic wrap on all sides, leaving a 2-inch overhang; the cooking spray will help the plastic stick directly to the sides of the pan.
  • In a food processor, pulse the chocolate wafers until very fine, like sand. Add the chocolate sauce and pulse a few more times until the mixture comes together. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create a crust. Freeze for 30 minutes to set.
  • Meanwhile, remove the chocolate-chocolate chip gelato from the freezer to soften. After 30 minutes, remove the loaf pan from the freezer and spread the chocolate gelato over the crust; use a small offset or rubber spatula to spread the gelato into a flat, even layer. Return the loaf pan to the freezer for another 30 minutes. Meanwhile, let the vanilla bean gelato soften at room temperature.
  • When the vanilla gelato has softened, transfer it to a bowl and stir in the sliced Amarena cherries, the Amarena syrup and the red food coloring if using. Mix until the cherries are evenly dispersed and the food coloring is completely incorporated. Remove the loaf pan from the freezer and evenly spread the cherry gelato over the chocolate gelato. Place back in the freezer for at least 1 hour more; it takes longer for the cherry layer to set.
  • Thirty minutes before the cherry layer is set, remove the pistachio gelato from the freezer to soften. When softened, spread in an even layer over the cherry gelato; the pistachio layer should come up nearly to the top of the pan. Cover with plastic wrap and freeze overnight.
  • When ready to serve, remove the plastic wrap from the top of the pan and invert the spumoni onto a cutting board. Gently lift the loaf pan away and remove the remaining plastic wrap. Slice the spumoni into 3/4-inch slices, using a chef's knife dipped in warm water; dip the knife in the warm water between each slice. Serve immediately.

BAKED ALASKA



Baked Alaska image

Cake and ice cream dessert topped with meringue -- vary ice cream flavors for your signature dish. I like cherry-burgundy ice cream!

Provided by shirleyo

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 11h

Yield 16

Number Of Ingredients 8

2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
½ teaspoon almond extract
8 egg whites
⅛ teaspoon cream of tartar
⅛ teaspoon salt
1 cup white sugar

Steps:

  • Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
  • Prepare cake mix with egg and almond extract. Pour into prepared pan.
  • Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
  • Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
  • Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

Nutrition Facts : Calories 330 calories, Carbohydrate 53.1 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 315.1 mg, Sugar 44 g

BAKED ALASKA



Baked Alaska image

This old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867, has become popular again, and why not? An ice-cream cake covered with an igloo of meringue emerging from an oven is a real showstopper.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

6 tablespoons sugar
3 large egg yolks
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted and cooled
3 large egg whites, room temperature
Pinch of salt
1 1/2 pints pistachio ice cream, slightly softened
1 1/2 pints cherry ice cream or berry sorbet, slightly softened
Swiss Meringue
Vegetable oil cooking spray

Steps:

  • Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper, and spray with cooking spray.
  • Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
  • In a medium bowl, combine egg whites and pinch of salt in bowl of electric mixer; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
  • Carefully pour batter out into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven, and let cool on a wire rack.
  • Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams and sorbets as you desire). Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.
  • Place cake on a parchment-lined baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.
  • Preheat oven to 500 degrees. Fill a pastry bag, fitted with an Ateco #5 star tip, with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
  • Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve immediately.

SPUMONI CHOCOLATE CHIP COOKIES



Spumoni Chocolate Chip Cookies image

This is an Italian-inspired twist on an American tradition. My family loves spumoni ice cream, so I decided I'd try to alter my chocolate chip recipe to fancy them. In this creation, cherries and pistachios liven up already delicious chocolate chip cookies.

Provided by Serafina

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 24

Number Of Ingredients 11

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
¼ cup white sugar
¾ cup packed brown sugar
1 (3.4 ounce) package instant pistachio pudding mix
2 eggs
1 teaspoon vanilla extract
1 (12 ounce) bag semi-sweet chocolate chips
½ cup chopped maraschino cherries
¼ cup chopped pistachios

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda; set aside.
  • Cream together the butter, white sugar, and brown sugar in a large bowl until smooth. Stir in the instant pudding mix until well combined. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture. Fold in the chocolate chips, cherries, and pistachios. Drop by large spoonfuls onto ungreased baking pans.
  • Bake in the preheated oven until light brown, about 10 minutes.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 13.1 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 179.1 mg, Sugar 19.4 g

BAKED ALASKA



Baked Alaska image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 5h20m

Yield 12 servings

Number Of Ingredients 8

Nonstick cooking spray, for spraying the bowl
3 pints cherry chocolate chip ice cream, softened
3 pints mint chocolate chip ice cream, softened
3 pints chocolate chocolate chip ice cream, softened
1/2 of a 10-inch angel food cake, cut into 1/2-inch slices
4 large egg whites
1/4 teaspoon cream of tartar
3 tablespoons sugar

Steps:

  • For the ice cream center: Spray a 4 1/2- to 5-quart metal bowl with nonstick spray and line with plastic wrap. Create a first layer using the softened cherry chocolate chip ice cream, then freeze for 30 minutes.
  • Add the softened mint chocolate chip ice cream for the second layer and freeze again for 30 minutes.
  • Add the softened chocolate chocolate chip ice cream for the third layer, then top with a layer of angel food cake. Cover in plastic wrap and freeze for at least 4 hours and up to 2 days.
  • For the meringue: Using a stand or electric hand-held mixer, whisk the egg whites until frothy. Add the cream of tartar and whisk again. With the machine running, add the sugar a little at a time and whisk until the meringue is glossy and forms stiff peaks.
  • Remove the ice cream bomb from the freezer and take off the plastic wrap on top. Turn out the frozen ice cream and cake onto a plate so that the cake layer is in contact with the plate and you have a dome.
  • Remove the plastic wrap from the dome and cover with the meringue, making peaks. Brown with a kitchen blowtorch and serve.

Tips:

  • Make sure the spumoni is completely frozen before assembling the Baked Alaska. This will help to prevent the spumoni from melting and leaking out of the meringue.
  • Use a serrated knife to cut the spumoni into slices. This will help to prevent the spumoni from crumbling.
  • Be careful not to overbeat the meringue. Overbeaten meringue will be difficult to spread and will not hold its shape.
  • Use a kitchen torch to brown the meringue. Be careful not to hold the torch too close to the meringue, or it will burn.
  • Serve the Baked Alaska immediately after it is made. The meringue will start to deflate after a few minutes.

Conclusion:

Spumoni Baked Alaska is a delicious and impressive dessert that is perfect for any special occasion. With its layers of spumoni, ice cream, and meringue, this dessert is sure to be a hit with everyone who tries it. Follow these tips to make sure your Spumoni Baked Alaska turns out perfect:
  • Make sure the spumoni is completely frozen before assembling the Baked Alaska.
  • Use a serrated knife to cut the spumoni into slices.
  • Be careful not to overbeat the meringue.
  • Use a kitchen torch to brown the meringue.
  • Serve the Baked Alaska immediately after it is made.

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