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Ingredients
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Ice Cream
Cake Base
Meringue Topping
Chocolate Sauce
Method
Ice Cream Preparation
- 1
Make the Speculoos Ice Cream
Crush the Speculoos cookies into fine crumbs. In a mixing bowl, combine the heavy cream, sweetened condensed milk, and vanilla extract. Whip the heavy cream until peaks form, then gently fold in the crushed cookies. Pour the mixture into a container and freeze for at least 4 hours or until firm.
Cake Base Preparation
- 2
Meringue Preparation
- 3
Make the Meringue
In a clean mixing bowl, beat the egg whites with a hand mixer until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks form and the mixture is glossy.
Assembly and Chocolate Sauce
- 4
Assemble Baked Alaska
Remove the ice cream from the freezer and scoop it onto the cooled graham cracker base, spreading it evenly. Top with the meringue, ensuring it covers the ice cream completely.
- 5
Prepare Chocolate Sauce
In a small saucepan, heat the heavy cream until just simmering. Pour over the chopped dark chocolate and let it sit for a minute, then stir until smooth.
- 6
Final Steps
Use a kitchen torch to toast the meringue until golden brown. Serve immediately, drizzled with warm chocolate sauce.