Mile-high Mocha Alaska
|Chocolate ice cream||2 Pint|
|Coffee ice cream||2 Pint|
|Brownie||150 Gram (Brownie Layer)|
|Egg whites||5 (About 2/3 Cup)|
|Sugar||2⁄3 Cup (10.67 tbs)|
For a mold, line a deep 1 1/2 quart bowl with aluminum foil, allowing 1 inch extra to extend over edge of bowl.
Stir chocolate ice cream to soften slightly; spread a layer, about 1 inch thick, over bottom and sides of foil liner (use back of spoon; work quickly).
Keep mold in freezer while you stir coffee ice cream to soften slightly; pack into center of mold.
Cover with foil.
Press with hands to smooth top.
To assemble: Place cooled Brownie Layer on a cooky sheet or wooden cutting board.
Let bowl of ice cream stand at room temperature, while you make meringue:
Beat egg whites till soft peaks form; gradually add sugar, beating to stiff peaks.
Remove foil from top of ice cream; invert ice cream onto Brownie Layer, lift off bowl, then peel off foil.
Quickly cover ice cream and brownie base with meringue, swirling it in peaks.
(Be sure to spread plenty of meringue around the edge where ice cream and cake meet.Work fast so ice cream stays firm.)
At once place on lowest rack in extremely hot oven (500Â°) and bake about 3 minutes or till meringue is browned.
Let stand a few minutes for easier cutting.
Cut in wedge shaped slices.