When Life Hands You Egg Whites...

... make Baked Alaska.

That's the thing about making gelato or ice cream. Each batch takes 4 egg yolks, so you end up with a fridge full of egg whites. You're eating egg white omelettes and more egg white omelettes. I was tempted to leave them out for the raccoons...

But at New Years, when some form of indulgence is called for, what could be a better way to use up egg whites than home made gelato turned into Baked Alaska?

I had only been served this once, likely 35 years ago, but it left a memory. And it couldn't be easier.

You need a cake base and, in a hurry, small store bought sponge cake shells will do. Sprinkled with Grand Marnier and with a spoonful of strained Raspberry-Blueberry jam added, they need to freeze before adding the gelato. They should be on a foil-covered, oven proof sheet.

A scoop of limone gelato (or, for one dairy-phobe, sorbetto), and back into the freezer.

When ready for dessert, whip the egg whites with a pinch of salt and, when nearly stiff, a few spoons of sugar, and cover the gelato and cake base with a layer of meringue, making sure to cover the cake without leaving any gaps for the gelato to leak out.

Into a 425' oven until browned and serve right away.

The gelato inside was perfectly creamy on the outside and still frozen in the center. 

This may not be Italy, but I think it was the first time I said 'nom nom nom nom nom' since I was back. The good company didn't hurt, either!

Happy New Year!