Nutritional Info

Nutrition Facts

Serving Size 1 (340g)

Calories 281
Calories from Fat 45 (16%)
Amount Per Serving %DIV
Total Fat 5g 8%
Saturated Fat 4.3g 22%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 63.6mg 21%
Sodium 869.7mg 38%
Potassium 190.4mg 4%
Total Carbohydrate 44.4g 15%
Dietary Fiber 4.3g 17%
Sugars 5.1g
Protein 10.7g 21%

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Baked Alaska With Marshmallow Fluff Copy Cat Crotched Mountain Inn

Recipe Description
This extravagant finale conjures up visions of supper clubs and ocean bound luxury liners. Actually Sue was inspired by the smashing dessert served at Crotched Mountain Inn, the mountain resort in Francestown, New Hampshire, where the family used to go skiing. The twist here is using marshmallow creme to add body and sweetness to the meringue, a trick she picked up from the owner.
Prep time
24 hr
Cook time
5 min
Ready In
24 hr 5 min


Serves Tool

Serves To:USMetric
1 Pint(pt)  pistachio ice cream
1   vegetable oil, for greasing the mold
1 Pint(pt)  vanilla ice cream
1 Pint(pt)  strawberry ice cream
6   large egg whites, at room temperature
1 Cup(c)  marshmallow creme, preferably marshmallow fluff
2 Pint(pt)  fresh strawberries, hulled and sliced
1/3 Cup(c)  amaretto liqueur
2 Tablespoon(T)  sugar


To prepare the bombe: Lightly grease the inside of a 6 cup mold with vegetable oil. Freeze the mold until it is very cold, at least 30 minutes. Alternatively, line a 6 cup mixing bowl with plastic wrap (for easy removal), letting the plastic hang over the sides, and refrigerate until needed (rather than freeze, to avoid frost buildup on the plastic wrap). Let the pistachio ice cream soften slightly. Spread it in an even layer over the bottom of the chilled mold, smoothing the top with a spatula. Cover with plastic wrap, pressing it tightly against the ice cream to seal it. Freeze until firm, at least 2 hours. Let the vanilla ice cream soften slightly. Open up the plastic wrap and pack the vanilla ice cream in an even layer directly on top of the pistachio, smoothing the top with a spatula. Recover with plastic wrap, pressing it tightly against the ice cream, and freeze until firm, at least 2 hours. Let the strawberry ice cream soften slightly. Open up the plastic wrap and repeat the layering with the strawberry ice cream. Recover and freeze until very firm, at least 4 hours or as long as overnight. If you used a mold, dip it into a bowl of very hot water for 2 seconds to loosen the ice cream, and then invert it onto a freezer safe, ovenproof platter. If you used a mixing bowl as a mold, invert it onto the platter and peel off the plastic wrap. Freeze the ice cream bombe, uncovered, until it is firm to the touch, about 15 minutes. Meanwhile, prepare the Marshmallow Meringue: Beat the egg whites with an electric mixer on high speed until they form soft peaks, about 1 to 2 minutes. Continue beating, adding the marshmallow creme a spoonful at a time, until the whites form stiff, glossy peaks, 2 to 3 minutes. (Don't be alarmed if some bits of marshmallow creme have not blended in smoothly. They will soften when the meringue is heated.) Remove the ice cream bombe from the freezer. Using a spatula or the back of a spoon, carefully and completely cover the top and sides of the ice cream with a thick layer of meringue, making swirl patterns as you work quickly. Return the bombe to the freezer, uncovered, and leave it until the meringue is firm, at least 2 hours. Then wrap it carefully in plastic wrap, cover with aluminum foil, and freeze it for up to 3 days. The day you plan to serve the Baked Alaska, prepare the Amaretto Strawberries: Combine the strawberries, Amaretto, and sugar in a bowl. Toss gently to coat. Cover, and refrigerate until the sugar has dissolved and the flavors have blended, at least 30 minutes or up to 8 hours. Just before serving, preheat the oven to 500°F. Bake the frozen Alaska on the center rack of the oven, watching it carefully, just until the meringue begins to brown, about 3 to 5 minutes. Cut the Baked Alaska into thick slices or wedges with a sharp knife dipped in hot water, wiping it clean before making the next slice. Serve the slices on chilled dessert plates, with a spoonful of Amaretto Strawberries on the side.

Additional notes

To soften ice cream, let it stand for 5 to 10 minutes at room temperature, or heat it in the microwave on high power for 2 to 3 seconds. The ice cream should still be quite firm, but just spreadable. Don't allow the ice cream to become too soft or to melt, as ice crystals will form when it is refrozen, ruining the texture of your dessert. Buy only farm fresh eggs that have been kept under refrigeration.

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