|
1 |
Make room in
your freezer for this dessert. |
|
2 |
Line a bowl,
measuring 7" across the top, with wax paper,
leaving an overhang. Press ice cream into bottom
of lined bowl, then freeze ice cream in bowl.
This portion of the recipe may be done a day or
two ahead of time. |
|
3 |
Heat oven as
brownie-mix label directs; grease 8x1 ½" round
layer-cake pan and line the bottom with
parchment paper. Make up mix as label directs
for cake-style brownies, baking it 5 minutes
longer than label directs. Cool brownie layer in
pan for 15 minutes, then remove from pan and
cool on a rack. |
|
4 |
When brownie
is cool and ice cream is hard, beat egg whites
with an electric mixer at high speed until
frothy. Gradually beat in sugar and continue
beating until meringue holds stiff peaks when
beater is raised. |
|
5 |
Transfer
brownie layer to wooden cutting board. Loosen
and lift ice cream from bowl. Invert it onto the
brownie and peel off the wax paper. |
|
6 |
Spread
meringue to completely cover the ice cream and
brownie layers. Freeze the dessert on the board. |
|
7 |
30 minutes
before serving: Heat the oven to 500 degrees F.
Bake the Alaska about 2 minutes or until it is
lightly browned. Let it stand about 10 minutes
to soften lightly before serving. |
|
8 |
Serve this
dessert on the wooden board, cutting it into 12
wedges with a sturdy knife. |
