How To Make Mango-Raspberry Baked Alaskas
Treat yourself to these delicious baked alaskas assembled with raspberry-dipped ladyfinger cookies layered with mango sorbet, topped with sweet meringue!
Serves:
Ingredients
- 1cupfrozen raspberries,unsweetened
- 3tbspsugar
- 4dry ladyfingers,store-bought
- 1cupmango sorbet
- 2large egg whites
- 1pinchsalt
Instructions
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In a food processor, puree the raspberries with 1 tablespoon of sugar.
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Using a rubber spatula, pass the puree through a fine strainer into a small bowl.
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Dip each ladyfinger half in the raspberry puree and turn to coat thoroughly.
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Lay 2 halves side by side on the bottom of each of 4 ¾-cup ramekins.
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Spoon the remaining raspberry puree over the ladyfingers and let stand for 10 minutes to soften.
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Spoon ¼ cup of the mango sorbet into each ramekin, and spread it over the ladyfingers in an even layer.
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Cover the ramekins with plastic wrap and freeze for about 30 minutes until firm.
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In a medium bowl, beat the egg whites and salt at high speed until soft peaks form.
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Sprinkle 1 tablespoon of sugar over the whites and beat until incorporated.
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Sprinkle the remaining 1 tablespoon of sugar over the whites and beat until firm and glossy.
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Spoon the whites on top of the mango sorbet, making decorative swirls.
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Freeze for about 3 hours until firm.
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Preheat the broiler.
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Set the ramekins on a baking sheet and broil about 5-inches from the heat until the meringues are evenly browned.
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Serve the baked Alaskas immediately.
Nutrition
- Calories: 171.99kcal
- Fat: 1.26g
- Saturated Fat: 0.33g
- Monounsaturated Fat: 0.41g
- Polyunsaturated Fat: 0.16g
- Carbohydrates: 38.12g
- Fiber: 2.99g
- Sugar: 28.30g
- Protein: 3.38g
- Cholesterol: 24.31mg
- Sodium: 83.84mg
- Calcium: 15.19mg
- Potassium: 92.37mg
- Iron: 0.65mg
- Vitamin A: 19.07µg
- Vitamin C: 23.57mg
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