Make Ahead

Mini Lemon Blueberry BakedĀ Alaska

by:
May 14, 2021
0 Stars
Photo by kkemme
  • Prep time 2 hours
  • Cook time 14 hours
  • Serves 12
Author Notes

These cupcake based Baked Alaska's are perfect for a group without having to worry about leftover ice cream melting all over the place. With a lemon base and a dollop of blueberry ice cream blanketed in fluffy meringue, these are a great sweet treat for a summer night. All components can be made ahead of time through piping the meringue. While the recipe is all from scratch, cupcakes and/or ice cream can be purchased to make this a quick and easy dessert.

Ice Cream is adapted from the Cuisinart Vanilla Bean Custard Style Ice Cream recipe. Basic meringue recipe has been pulled from Food.com. —kkemme

Ingredients
  • Lemon Cake and Meringue
  • 195 grams Cake Flour
  • 260 grams Granulated Sugar
  • 3 Large Egg Yolks
  • 3 Large Egg Whites, Whipped to stiff peaks
  • 1/4 cup Full Fat Sour Cream
  • 1/2 cup Unsalted Butter
  • 1/3 cup Whole Milk
  • 1/4 cup Fresh Lemon Juice
  • 1 tablespoon Lemon Zest
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt (preferably Diamond Crystal)
  • 1/2 teaspoon Vanilla Extract
  • 90 grams Large Egg Whites, for meringue
  • 1 tablespoon Corn Starch, for meringue
  • 8 tablespoons Granulated Sugar, for meringue
  • 1/2 cup Water, for meringue
  • 1 pinch Kosher Salt (preferably Diamond Crystal)
  • Blueberry Ice Cream
  • 2 cups Heavy Cream
  • 2 cups Whole Milk
  • 5 Large Egg Yolks
  • 1 cup Sugar, divided
  • 1 pint Blueberries
  • 2 tablespoons Water
  • 1 pinch Salt
In This Recipe
Directions
  1. Lemon Cake and Meringue
  2. Make the blueberry puree - Rinse blueberries and make sure any twigs are removed. Add to a small sauce pan along with 1/4 cup of the sugar and 2 tbsp water. Cook over medium heat until blueberries are soft and can be smashed easily with a spoon, about 5 minutes. Blend with an immersion blender (regular blender or food processor could also be used), using caution as the mixture may be hot. Strain through a fine mesh strainer into a separate container. You should have about 1 cup of the blueberry puree total. Set aside until room temperature and then chill in the fridge.
  3. Make the ice cream base - In a medium pot whisk together the cream, milk, and 1/4 cup of the sugar. Set over medium heat and bring just to a boil.
  4. While the milk mixture is warming, place egg yolks and remaining 1/2 cup sugar into a medium bowl. Whisk until pale and thick. This can be done by hand or by using a hand mixer.
  5. To temper the egg mixture, slowly begin streaming 1/3 of the milk mixture into the egg mixture, whisking constantly. Continue this with another 1/3 of the egg mixture. Once combined, add the egg and milk mixture back into the pot with the remaining milk mixture and whisk to combine. Stir constantly over low heat until the mixture of thick enough to coat the back of a spoon.
  6. Pour the ice cream mixture through a fine mesh strainer into a heat proof bowl. Let it come to room temperature. Once at room temperature, whisk 1 cup of the blueberry puree into the ice cream base. If your blueberry puree has become very thick, heat up slowly in a sauce pan or the microwave until it is pourable, then combine slowly. Place this mixture in the fridge overnight.
  7. The next day, pour the ice cream mixture into your ice cream machine of choice and process until thick, following the instructions on your machine. Place the ice cream into a container and into the freezer until cakes are ready to assemble.
  1. Blueberry Ice Cream
  2. Get ready for lemon cake - Preheat your oven to 350 degrees Fahrenheit and prepare a cupcake pan for 12 cupcakes with cupcake liners or silicone molds.
  3. Make the lemon cake - Whisk together dry ingredients in a medium bowl. In a separate small bowl, whisk together sour cream, milk, and vanilla.
  4. Cream together butter and sugar in a stand mixer with a paddle attachment. Add in the egg yolks one at a time, mixing thoroughly after each addition. Once all yolks are added, add dry ingredients in thirds, alternating with wet ingredients, including milk mixture and lemon juice. Once combined, mix in lemon zest. Gently fold in the whipped egg white until all streaks have disappeared into the batter.
  5. Scoop 1/4 cup of cake batter into each cupcake paper. Bake 23-25 minutes, until tops of cupcakes are light golden brown. Remove from cupcake tin and let cool to room temperature.
  6. Make the sugar syrup for meringue - Heat the water, corn starch, and 2 tbsp of the granulated sugar in a small sauce pot over medium-high heat. Stir occasionally until all sugar and corn starch have dissolved and the mixture is clear and thick.
  7. Make the meringue - Place the egg whites in the bowl of a stand mixer with whisk attachment. Whisk at medium-high speed until frothy, then slowly stream in the sugar syrup. Increase to high speed and beat until creamy. Once creamy, stream in the last 6 tbsp of sugar and beat on high speed until in stiff peaks. Cover tightly and set aside until cakes are assembled.
  8. Assemble cake base - Take one cupcake, with liner removed, and place on a sheet tray. Using a 1/4 cup scoop, form one scoop of the blueberry ice cream and place on top of cupcake. Place cupcake with ice cream directly into the freezer to set for 10 minutes.
  9. Pipe meringue on cake and bake - Place meringue into a piping bag fitted with a large star tip. Remove one cupcake with ice cream from the freezer and place on the plate you plan to serve it on. Working quickly, pipe the meringue around the cupcake until it is enrobed entirely, with no cake or ice cream visible underneath. Using a kitchen torch, torch the outside of the meringue until browned and crispy. If you do not have a torch, this alternatively can be done in the oven. In this case, assembled cakes on a sheet tray and, once covered in meringue, place in a 350 degree Fahrenheit oven for 5-7 minutes, until browned. Serve and enjoy!

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