Mini Chocolate Baked Alaska

You can make this with any flavor of sorbet you like. It’s delicious with a fruit flavored sorbet—try mango or raspberry.

Serves: 8Hands-on: 10 minutesTotal: 8 hours 30 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 4 cups chocolate sorbet
  • 16 chocolate wafer cookies
  • 3 egg whites
  • 2 tsp. lemon juice
  • 1 jar (7 oz.) marshmallow crème

Directions

  • Let sorbet stand at room temperature for 10–15 minutes to soften. Place 2 cookies in each of 8 small ramekins. Top each cookie with ¼ cup of sorbet. Freeze until firm, about 4 hours.
  • When sorbet is frozen, combine egg whites with lemon juice in large bowl; beat until soft peaks form. Gradually add the marshmallow creme, beating until stiff peaks form.
  • Top each ramekin with a thick layer of egg whites. Freeze until firm, about 4 hours.
  • When ready to serve, preheat oven to 450°F. Bake the solidly frozen desserts for 5–7 minutes or until meringues are browned. Serve immediately.

Recipe Information

Serves: 8

Ingredients

  • 4 cups chocolate sorbet
  • 16 chocolate wafer cookies
  • 3 egg whites
  • 2 tsp. lemon juice
  • 1 jar (7 oz.) marshmallow crème

Directions

  • Let sorbet stand at room temperature for 10–15 minutes to soften. Place 2 cookies in each of 8 small ramekins. Top each cookie with ¼ cup of sorbet. Freeze until firm, about 4 hours.
  • When sorbet is frozen, combine egg whites with lemon juice in large bowl; beat until soft peaks form. Gradually add the marshmallow creme, beating until stiff peaks form.
  • Top each ramekin with a thick layer of egg whites. Freeze until firm, about 4 hours.
  • When ready to serve, preheat oven to 450°F. Bake the solidly frozen desserts for 5–7 minutes or until meringues are browned. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories270
Total Fat2.5g
Saturated Fat0.5g
Cholesterol0mg
Sodium180mg
Total Carbohydrate58g
Dietary Fiber2g
Sugars17g
Protein4g