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

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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.