How to make Mini Gelato Brownie Baked Alaska's lizbushong.com

Looking for an easy showstopper for special holidays? You will love this mini gelato baked Alaska dessert. Two and half inch frozen domes made with pistachio and raspberry gelato set on top of baked brownies then swirled and toasted marshmallow meringue topping. Making Baked Alaska sounds and looks intimating, but its not difficult when preparing this recipe in steps. Not to worry I will show you how.

How to Make Mini Gelato Brownie Baked Alaska Dessert lizbushong.com

These cute mini Baked Alaska tarts is an inspired recipe from the book Pie Style by Helen Nugent. Her book is very exciting and I would recommend everyone who loves to bake and create to get it. She makes her Baked Alaska tartlets with a retro theme using chocolate cookie crumbs as the base for the tart with raspberry and pistachio gelato and standard meringue topping. You will enjoy making these rich pretty impressive desserts. Recipe and Photo is inspired by Pie Style- Helen Nugent. Great Book!

How to Make Mini Gelato Brownie Baked Alaska Tarts

For this recipe you will need 1-6 cavity 2 1/2″ half sphere silicone mold, 3″ mini springform tart pans for tart shells, piping bag, piping tip # 6B , instant read thermometer, kitchen torch. butane gas for the torch or propane torch found at Home Depot.

The ingredient list includes, a brownie mix, raspberry and pistachio gelato or flavor of choice, raspberry seedless jam or ganache, and marshmallow- Swiss meringue instead of classic meringue.

Make Ahead Tip:

You can bake the brownie tarts and mold and freeze the gelato about three days prior to your event. After baking and cooling brownies wrap and freeze. The gelato can stay in the mold up to 3 days in freezer.Just cover with plastic wrap and foil to protect the domes.

Bake brownies for base of dessert according to directions on brownie box. I used Duncan Hines Dark Chocolate Fudge Brownie mix. Lightly spray each 3 ” mini tart pan with cooking spray and place on baking sheet. Preheat oven to 350 F. degrees. Fill mini tart pans 3/4 full. Bake for 15 minutes. After baking use a toothpick to see if center of brownie is fully baked. If tooth pick comes out with crumbs or wet dough bake 3 minutes more or until done. Remove from oven. While brownies are warm, use a small bowl or tube and make an indention in the center of the brownie. Fill this indention with raspberry jam or ganache. Place tarts in refrigerator to chill.

Meanwhile, fill silicone mold with pistachio and raspberry gelato by teaspoons packing and filling to the top of mold. Make sure to pack the gelato in the mold so there will be no air pockets in the finished dome. Use an off set spatula to level the top of the silicone mold cavities. Sit mold on small baking sheet for stability and place in freezer, freeze 24 hour minimum, or 3 days for solid freeze. No need to line mold with plastic or cooking spray, the gelato once frozen will slide out of the mold. Keep frozen until ready to assemble dessert.

Right before Serving make Swiss Meringue/Marshmallow Topping

Why I like this topping: it is fully cooked and very stable for piping and toasting. It also holds it shape. Unlike classic meringue which is not cooked, and sometimes can fall if not whipped correctly. This recipe does not have corn syrup which marshmallow recipe has but the Swiss Meringue uses the same ingredients which gives it a marshmallow flavor, feel and look. This recipe Swiss meringue does not contain butter which would make it a buttercream frosting if butter was added. This meringue can be used for cupcakes, cakes, pies and baked Alaskas.

  1. Place room temperature egg whites, sugar, cream of tarter and salt in heatproof bowl. Set bowl over saucepan filled with 2 inches of simmering water.  Do not allow bowl to touch the water.
  2. Whisk constantly until sugar is dissolved and thin, about 3-4 minutes. Using an instant read thermometer text mixture for correct temperature, it should read 160°F or ( 71° C).  If you don’t have a thermometer, carefully spoon hot mixture and with your thumb and forefinger rub together to  feel mixture. If you feel grit continue to cook. You should not feel any sugar grit. Be careful doing this the mixture is very hot.
  3. Remove from heat. Add vanilla, then using a hand held or stand mixer with whisk attachment, beat on high speed until stiff glossy peaks form. Usually takes about 5-7 minutes. Bowl will be warm to touch, but keep beating it will cool. This fluffly white stiff peaked topping is fully cooked and it really is a Swiss meringue. No butter in this recipe.  Make sure meringue/topping is at room temperature as it will melt the gelato if warm.
  4. Place Swiss Meringue in disposable piping bag fitted with tip # 6 B shell piping tip or tip of choice. If you don’t want to pipe the Swiss Meringue you can use a small spoon and create peaks or swirls for decorative design. See Assembling the Dessert on how to pipe and toast with propane torch.

Assembling Dessert:

Remove one tart at a time from freezer, remove brownie base from tart pan. Remove frozen gelato dome from mold and place on top of raspberry jam or ganache filled brownie base. With off set spatula, coat gelato with thin layer of Swiss Meringue before piping shells. This helps seal the gelato and brownie.

Piping Shells: Hold filled piping bag fit with tip 6 B vertically and pipe medium shells or as desired. Begin at base of dome around outer edge building up the dome ending with the center top shell. Place tart back in freezer while you repeat piping each tart.

Right before serving, lightly toast the meringues with kitchen or gas propane torch.  I used a gas propane torch found at Home Depot.  Garnish each Mini Alaska with a fresh raspberry right before serving if desired. 

Store in Freezer until ready to serve or if you have leftovers. 

I do not recommend placing these domes under the broiler, the gelato will melt.

If you prefer to use classic meringue, use this recipe.

6 large egg whites, room temperature

1- 1/2 cups granulated sugar

1/2 teaspoon cream of tarter

1/8 teaspoon fine salt

Instructions: Whisk all ingredients in stainless steel or glass mixing bowl. Using a whisk attachment until meringue is still and glossy. Follow instructions for piping and browning.

If you don’t want to pipe the meringue, you can top tarts with swirls of meringue using a spoon making decorative peaks. Just make sure you seal around the edges of the brownie base and all over the gelato dome.

Print

Mini Gelato Baked Alaska

Mini Gelato Baked Alaska is a real show stopper. Baked brownies in 3″ fluted springform tart pan filled with raspberry jam, pistachio and raspberry gelato frozen domes. Fresh made marshmallow topping covers the exterior of the domes then lightly toasted with kitchen torch. Serve this dessert immediately for best results.  Recipe is inspired by Pie Style- Helen Nugent.

  • Author: Liz Bushong
  • Prep Time: 30 minutes
  • Cook Time: brownies-15 minutes meringue-10 minutes
  • Total Time: 35 minutes + 24 hour minimum freeze
  • Yield: 6 mini tarts 1x
  • Category: Dessert
  • Method: Baking/freezing
  • Cuisine: American

Ingredients

Scale

Brownies:

118.2 ounce package Dark Chocolate Fudge Brownie Mix- tested Duncan Hines

1 large egg

1/3 cup water

1/2 cup vegetable oil

Brownie Filling:

6 teaspoons raspberry seedless jam or 6 teaspoons chocolate ganache

Domes:

1 cup or 8 ounces each Raspberry and Pistachio Gelato

Marshmallow Topping /Swiss Meringue- recipe makes enough for 6

4 large egg whites, room temperature

1 cup granulated sugar, superfine*

1/2 teaspoon vanilla extract

1/2 teaspoon cream of tarter

1/8 teaspoon fine salt

Garnish: 

6– Fresh raspberries

1/4 cup pistachios, shelled- optional

Instructions

Brownies:

  1. Preheat oven to 350 F degrees. Lightly spray  6 mini 3″ springform tart pans with cooking spray. Place on large baking sheet. Set aside. Note: you will have excess batter, just fill muffin cup or other pan.
  2. In medium mixing bowl, mix all brownie ingredients stir just until blended. Fill tart pans 3/4 full. Bake brownies 12-15 minutes or until center of brownie is done. Insert a toothpick to check for doneness. If batter remains on the pick, bake an additional 3-5 minutes.
  3. Remove from oven, while brownies are warm, make an indention in the center of each tart, pressing the down to form a center well.  Fill this well with raspberry seedless jam or ganache. Place these tarts in refrigerator to chill. (At this point if you are making these ahead, after cooling, wrap each brownie tart still in tart pan with plastic wrap and foil.  Freeze up to 3 days.) 

Domes:

  1. Place silicone half sphere dome mold on small baking sheet.
  2. Fill domes with slightly softened pistachio and raspberry gelato or flavors of choice using 6 teaspoons. Pack gelato firmly in the mold. Use an off set spatula to smooth top of each dome.
  3. Place baking sheet with molded gelato in freezer and freeze up to 24 hours or 3 days until frozen solid. (If making ahead, leave gelato in mold, cover with plastic wrap and foil and freeze up to five days.)

Marshmallow Topping – Swiss Meringue: only make the moment you are about to assemble the dessert.

  1. Place room temperature egg whites, sugar, cream of tarter and salt in heatproof  glass bowl. Set bowl over saucepan filled with 2 inches of simmering water.  Do not allow bowl to touch the water.
  2. Whisk constantly until sugar is dissolved and thin, about 3-4 minutes. Using an instant read thermometer text mixture for correct temperature, it should read 160°F or ( 71° C).  If you don’t have a thermometer, carefully spoon hot mixture and with your thumb and forefinger rub together to  feel mixture. If you feel grit continue to cook. You should not feel any sugar grit. Be careful doing this the mixture is very hot.
  3. Remove from heat. Add vanilla, then using a hand held or stand mixer with whisk attachment, beat on high speed until stiff glossy peaks form. Usually takes about 5-7 minutes. Bowl will be warm to touch, but keep beating it will cool. This fluffy white stiff peaked topping is fully cooked and it really is a Swiss meringue. No butter in this recipe.  Make sure meringue/topping is at room temperature as it will melt the gelato if warm.
  4. Right before serving mini tarts, place Swiss Meringue in disposable piping bag fitted with tip #6B open shell piping tip. See Assembly below.

Assembling Dessert:

Remove one tart at a time from freezer, remove brownie base from tart pan. Remove frozen gelato from mold and place on top of raspberry jam or ganache filled brownie base. With off set spatula, coat gelato with thin layer of Swiss Meringue before piping shells. This helps seal the gelato and brownie.

Piping Shells: Hold filled piping bag fit with tip #6 B vertically and pipe medium shells or as desired. Begin at base of dome around outer edge building up the dome ending with the center top shell. Place tart back in freezer while you repeat piping each tart.

Right before serving, lightly toast the meringues with kitchen or gas propane torch.  I used a gas propane torch found at Home Depot.  Garnish each mini Alaska with a fresh raspberry right before serving if desired. 

Store in Freezer until ready to serve or if you have leftovers. 

Notes

  • You will have leftover brownie batter as this box recipe will make 
  • * To get superfine sugar, use granulated sugar in food processor with steel blade, process to finer texture. You can also use a coffee grinder without any remains of coffee from past grinds.
  • I found the gas propane torch at Home Depot and it worked beautifully. Easy to assemble and store after usage. Just be careful where you torch your mini tarts, away from anything flammable as the flame length is hard to see. 
  • Swiss Meringue is not difficult to make it is marshmallowy and perfect for piping/toasting.
  • I froze the gelato domes at least 3 days for a solid freeze. Freezing the brownies will also help with the overall frozen dessert. 
  • Assemble one tart at a time and return finished tart back to freezer, repeat with all tarts for best results.

Keywords: Baked Alaska, Mini Baked Alaska’s, Holiday, Recipe, Brownies, Swiss Meringue

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Other Ideas You Might Like to Try:

Mini Brownie S’more CakesMini Triple Brownie Ganache Smore Cakes lizbushong.com

Meringue Brownie Dessert Recipe lizbushong.com

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star