Toasted Mochalaska


Toasted Mochalaska | From My Sweet Heart

Well I decided what to do with the leftover coffee ice cream from the Baked Sunday Mornings.  As you may recall, I felt that the ice cream had an unusual, but tasty, salty quality to it.  So I felt pairing it with something sweeter might help round it out a bit.  And what better sweet thing than chocolate!  The traditional baked alaska is such a ’50s dessert.  But sometimes nostalgia is a good thing if we can put a slightly new twist on it.  So I decided to use brownies studded with toffee bits in place of cake.  And coffee ice cream covered in sweet meringue that is not baked, but toasted with my kitchen blowtorch!  (I’ve been dying to pull that out again).  You know…this can be a quick weeknight dessert by using your favorite bakery or store bought brownie; and your favorite flavor of ice cream from your grocer’s freezer.  (I sound like a commercial here!)  And all you would have to do is whip up the meringue and torch it.  All in all….a pretty quick assembly.  But here’s what to do if you want to make this yummy treat from scratch…..


Toasted Mochalaska | From My Sweet Heart


Of course, the coffee ice cream can be found at Baked Sunday Mornings.  Or you can substitute your own favorite!


  • 6 oz semi sweet chocolate, chopped
  • 1 stick unsalted butter, cut into pieces
  • 2 TBSP dutch process cocoa powder (plus some for sprinkling as garnish)
  • 1 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 3 large eggs
  • 3/4 cup all purpose flour
  • 1/4 tsp salt
  • 3/4 cup (125 grams chopped heath toffee pieces)

Preheat the oven to 350°F.  Spray an 8 x 8 inch pan with cooking spray.  Line with parchment paper and then spray the parchment paper.

Melt the butter in a saucepan over low heat.  Add the semi sweet chocolate pieces and stir until melted and smooth.  Take off the heat.  Stir in the cocoa powder and sugar.  Add the vanilla extract.  Stir till combined.  Add the eggs, one at a time, mixing well after each addition.  Add the flour and salt.  Stir until combined.  Mix in the toffee pieces.  Pour into prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.  Cool on a wire rack.  Cut into small round with a cookie cutter and place them on a plate and chill until ready to assemble.

Toasted Mochalaska | From My Sweet Heart


  • 6 egg whites (pasteurized are recommended)
  • 6 TBSP caster sugar
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar

Place all ingredients into a chilled bowl of your food mixer, fitted with a whisk attachment.  Mix on medium till combined and frothy.  Increase speed to high and whisk until stiff peaks form, about 5 minutes.

To assemble, place a small scoop of coffee ice cream on top of one brownie round.  Cover with meringue, making little flares and peaks.  Brown carefully with your kitchen blow torch. Sprinkle with cocoa powder, if desired.  Serve immediately.  Makes 6 servings.

Toasted Mochalaska | From My Sweet Heart

Dig in and enjoy!!!



  1. says

    Awesome individual dessert! I have been afraid of going forward with baked Alaska due to the meringue. You did a great job and make it sound easy-this recipe is a keeper. Buzz Buzz

  2. says

    Mochalaska? Absolutely LOVE it – and the individual portions too! Great idea on using brownies for a quick torching. What gorgeous photos. You’ve got me all excited: my Mum used to make Baked Alaska when guests came over only on special occasions – but your version makes every day into a memorable feast. Wonderful post!

    • Anne says

      Thanks Jill! I remember ordering baked alaska in restaurants when I was younger and thinking…….I could never do that! Funny how something so easy looks so impressive. Glad you are back! : )

    • Anne says

      LOL…..I’ll make you 30 if I can deliver them to you in the Islands and stay for a day or two or thirty! ;- )

  3. Allie says

    My mom used to talk about baked alaska desserts. They were a fancy deal back in the day! This looks like a great updated version! Do you think you could add marshmallow to this meringue?

    • Anne says

      Allie….yes, you could use marshmallow for a really sweet treat! I have a recipe for that under sophisticated s’mores! Beware…it’s sticky to work with….but good! : )

  4. says

    Great googlie mooglie – I’m in love!
    Okay, Anne… I mentioned pearl sugar in our liege waffle recipe and had to explain what it was. Can you tell me what caster sugar is and how it’s different? I’ve heard of it, but never bought it. Thanks in advance – for the info and the glorious dessert! -jeanne

    • Anne says

      Hi Jeanne! Caster sugar is just a superfine sugar that I use when I want to make sure it blends well. Some recipes like french macarons call for it as well. I’ve heard that you can put your granulated sugar into a food processor to get the same effect. And great googlie mooglie over your waffles! Those were works of art! : )

  5. says

    Oh, Anne – these are simply stunning! I LOVE baked alaska…it’s so vintage and you know I like vintage dishes! This is an amazing update on the classic and I’m sitting here DROOLING! Bravo!

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