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Amuse Bouche Baked Alaskas


12" Pressed
12" Pressed
Amuse Bouche Baked Alaskas

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Original Recipe Serves 2
Prep Time 30 min
Cooking Time 1 min


1 each  12" Heat Pressed Flour Tortilla (10430)  
1/2 cup  Heavy Cream  
1 each Whole Egg  
1 1/2 Tbsp.  Confectioners Sugar  
1/8 tsp.  Vanilla Extract  
1 pinch  Cinnamon , ground 
3 each Whole Eggs  
3/4 cup Granulated Sugar  
1/4 cup Raspberry or Strawberry Ice Cream  
 Chocolate Ganache for dessert garnish 


1.) Place tortilla on cutting board. Cut tortilla into 2.5” rounds.

2.) Whisk together heavy cream, eggs, confectioners’ sugar, vanilla and cinnamon in medium size mixing bowl.

3.) Soak tortillas in egg batter up to 1 hour under refrigeration.

4.) Scoop raspberry ice cream into 6 each 2 tsp. size scoops and place on parchment lined sheet pan. Place in freezer during prep to hold shape without melting.

5.) While tortillas are soaking prepare meringue.

6.) Crack eggs and separate whites. Hold egg yolks for another use.

7.) Whisk egg whites and granulated sugar together in mixing bowl.

8.) Place mixing bowl over medium size stockpot of barely simmering water to create a double boiler.

9.) Whisk egg whites and sugar about 2 minutes or until warm. (Make sure hot water is not boiling underneath)

10.) Remove sugared egg whites from heat and pour into mixing bowl with whisk attachment.

11.) Beat on medium-medium high speed 2-4 minutes or until whites are opaque and shiny and meringue is at medium peaks and begins to hold a shape. Set aside

12.) Remove tortillas from batter and place on preheated flattop or griddle pan until golden brown on both sides turning once. (Approx. 5-10 seconds on each side.)

13.) Remove from heat and cool.

14.) Press tortillas in mini muffin pans with 2” diameter, pressing sides down to adhere to cup shape.

15.) Place frozen raspberry ice-cream scoops in the center of crepe cups.

16.) Dollop 1-2 tsp. of meringue over each scoop of raspberry ice-cream and spread over ice-cream to cover.

17.) Freeze at least 4 hours before serving.

18.) When ready to serve place under salamander quickly to toast meringue or heat with a blow torch.

19.) Brush plate with chocolate ganache and top with baked Alaska.

20.) Serve immediately.

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