This easy-to-assemble Cappuccino Baked Alaska is definitely a showstopper!
2 1/2 (5.3 ounces) packages large lady fingers (about 25 lady fingers)
6 tbsp. espresso or strong brewed coffee
2 to 3 tbsp. chocolate covered coffee beans, chopped
1/2 cup chocolate cookie crumbs
4 cups (1 litre) coffee-flavoured ice cream
6 egg whites
3/4 cups sugar
1/4 tsp. cream of tartar
Crush 10 lady fingers and add to a bowl. Pour espresso over lady fingers and mix to combine. Press evenly into bottom of a 9-inch pie pan. Line sides of pie pan with 15 to 16 lady fingers. Set aside.
Combine chopped chocolate covered coffee beans with chocolate cookie crumbs. Set aside.
Place ice cream in fridge or leave at room temperature until soft enough to spread, about 15 minutes.
Add ice cream on top of crushed lady finger mixture, spreading in even layer. (If ice cream starts to melt, put back in freezer to firm back up.) Cover ice cream with an even layer of the chocolate cookie crumb mixture. Transfer to freezer and freeze until firm, about 1 or 2 hours.
For the meringue topping: Beat egg whites in a large bowl with electric mixer at low speed until egg whites start to foam. Increase speed to high and add salt and cream of tartar. Gradually add sugar. Continue to beat at high speed until stiff peaks form.
Spread meringue evenly over frozen pie with back of spoon in swirling motion to create lots of peaks. Using a blowtorch, lightly torch meringue until lightly golden brown. Serve.
Variation: if you don’t have a blow torch, omit lining the sides of the pie pan with lady fingers and lightly broil the pie until the meringue is golden brown, about 2 to 4 minutes, depending on heat of broiler.
Yield: 12 to 15 servings.