Family Fun

Mini Take on Baked Alaska

This mini version of the popular dish is much easier and uses the grapefruits as bowls.
Donna Erickson, December 2017

Greet the new year with a showy, wintry dessert. It’s a take on traditional baked Alaska that you may have enjoyed at a fancy restaurant. This mini version is much easier, using fresh grapefruit in its own grapefruit “bowl” instead of cake, but still keeps the “wow” factor with billowing warm meringue on top and chilly ice cream nestled inside.

Do some simple prep work beforehand. Then, as the table is being cleared after your main course, preheat the oven and whip the egg whites while your child spoons fruit into the grapefruit bowls and tops each with ice cream and mounds of sweet meringue.

Grapefruit Baked Alaska

4 grapefruits

6 scoops vanilla ice cream

3 egg whites (1/2 cup) at room temperature

1/4 teaspoon cream of


1/2 cup sugar

1/2 teaspoon vanilla extract

One hour or more before serving:

Step 1. Prepare grapefruit by cutting evenly in half crosswise. Use a grapefruit knife to cut out fruit sections. Place in a bowl and drain juice. If grapefruit is rather tart, add some sugar. Cover and refrigerate.

Step 2. Remove and discard membranes in six of the halves to form hollow “bowls,” and discard the two remaining grapefruit halves. (You are using 6 halves for the dessert, but the fruit from 4 grapefruits to have ample servings.)

Step 3. Pre-scoop ice cream in six rounds on a tray lined with wax paper or plastic wrap. Place back in freezer.

15 minutes before serving:

Step 4. Heat oven to 400 F. Line baking sheet with parchment paper or foil. Spoon refrigerated grapefruit pieces evenly into the six grapefruit “bowls” and set them on the baking sheet.

Step 5. In a mixing bowl, with an electric mixer set at low speed, beat egg whites until frothy and foamy. Add cream of tartar. Increase speed until soft peaks form. Slowly add sugar, a tablespoon at a time. Let your kids watch as the mixture changes and glossy, stiff peaks form.

Step 6. Set an ice-cream round in center of each fruit-filled bowl. Immediately spoon the stiff meringue on top, and seal edges around the cut grapefruit rim with a butter knife. Bake in the middle of the oven for 5 minutes, or until meringue is golden.

Step 7. Serve immediately on plates. Makes 6 servings.


No comments on this story | Please log in to comment by clicking here
Please log in or register to add your comment
Something to sell?
Place your ad right now —
It's free and easy!
Write a headline
Write an ad

Current Issue Click to view