Instructions

1. First, make the brownie base. Preheat the oven according to the brownie box directions and grease an 8-inch or 9-inch round cake pan. (The exact size doesn’t matter, as long as it matches the bowl you’ll use to assemble the Baked Alaska.) Prepare and bake the brownies according to the package instructions. Allow the brownie to cool completely.
2. While the brownie cools, line a large bowl that is the same diameter as your cake pan with plastic wrap, leaving plenty of overhang on all sides.
3. Construct the gelato layers. Remove the Talenti Double Dark Chocolate Gelato from the freezer and let it soften at room temperature for 5 to 10 minutes. Scoop the gelato into the prepared bowl, then use the back of a spoon or an offset spatula to press it into a smooth, even layer, eliminating any air pockets. Cover with a piece of plastic wrap and freeze for 15 minutes.
4. Sprinkle the graham cracker crumbs evenly over the chocolate gelato.
5. Next, let the Talenti Caramel Cookie Crunch Gelato soften slightly. Scoop it over the graham cracker crumbs and use the back of a spoon or offset spatula to spread it into an even layer.
6. Carefully invert the cooled brownie onto the caramel gelato layer, gently pressing it down so it adheres. Fold the overhanging plastic wrap over the brownie and freeze overnight, or for at least 8 hours, until completely firm.
7. When you’re ready to serve, make the marshmallow meringue. Fill a medium saucepan with about 1 inch of water and bring it to a gentle simmer over medium-low heat.
8. In the bowl of a stand mixer (or another heatproof bowl), combine the egg whites, 1/2 cup of the granulated sugar, and the salt. Place the bowl over the simmering water (congrats, you just made a double boiler!), making sure the bottom of the bowl doesn’t touch the water. Whisk constantly until the mixture is foamy, the sugar has dissolved, and the egg whites reach 160°F on an instant-read thermometer, about 3 to 5 minutes.
9. Transfer the bowl to a stand mixer fitted with the whisk attachment. Beat on medium-high speed while gradually streaming in the remaining 3/4 cup granulated sugar. Continue beating until the meringue is glossy, thick, and holds stiff peaks, about 5 to 7 minutes.
10. Remove the frozen Baked Alaska from the freezer and unwrap it. Invert it onto a serving platter and carefully remove the bowl and plastic wrap.
11. Use an offset spatula or the back of a spoon to spread the marshmallow meringue all over the dome of the Baked Alaska, completely covering the gelato. Create decorative swoops and peaks if desired.
12. Using a kitchen torch, toast the meringue until deeply golden brown all over. Slice immediately and serve.