I like making this wintry dessert billowing with snowy peaks to eat. Each serving is showy, and elicits ooh’s and ahh’s even on a dark, dreary day.
It’s a take on traditional Baked Alaska you may have enjoyed at a fancy restaurant. This mini version is much easier, using fresh grapefruit in it’s own “bowl” instead of cake. But it still keeps the wow factor with warm meringue on top and chilly ice cream nestled inside.
Timing is everything with this dessert. Do some simple prep work beforehand. Then, as the table is being cleared after your main course, heat the oven and whip the egg whites while your child or friend spoons fruit into the grapefruit bowls and tops each one with ice cream and mounds of sweet meringue.
GRAPEFRUIT BAKED ALASKA
Makes 6 servings
6 scoops vanilla ice cream
3 egg whites (1/2 cup) at room temperature
¼ teaspoon cream of tartar
½ cup sugar
½ teaspoon vanilla extract
One hour or more before serving:
Cut each grapefruit evenly in half crosswise. Using grapefruit knife, cut out fruit sections. Place fruit in bowl. Drain juice (enjoy drinking it for a snack). If grapefruit is tart, add some sugar. Cover. Refrigerate fruit.
Remove and discard membranes in 6 grapefruit halves to form hollow “bowls.” (Note: Discard 2 remaining grapefruit halves. You need halves from 3 grapefruits for dessert, but fruit from 4 grapefruits to have ample servings.)
To prepare ice cream:
Line tray with wax paper or plastic wrap. Scoop ice cream into 6 rounds. Place on prepared tray. Return to freezer..
15 minutes before serving:
Heat oven to 400 degrees. Line baking sheet with parchment paper or foil.
To fill grapefruit bowls:
Ask one of your kids to spoon chilled grapefruit pieces evenly into 6 grapefruit bowls. Set bowls on prepared baking sheet.
To make meringue:
In a mixing bowl, use electric mixer set on low speed to beat egg whites until frothy. Add cream of tartar. Increase speed. Beat until soft peaks form. Slowly add sugar, 1 tablespoon at a time, while continuing to beat. Let your kids watch as mixture changes and enlarges and glossy, stiff peaks form.
Set one ice cream round in center of each fruit-filled bowl. Immediately spoon glossy, stiff meringue on top. Using butter knife, seal edges around cut grapefruit rim.
Bake in the middle of the oven for 5 minutes, or until meringue is golden. Place on dessert plates. Serve Immediately.
Tip: For a special occasion such as a birthday party, top each one with a candle and light.
Note: Use pasteurized eggs, if you prefer.