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“Never tried this one! My sister found it in a 1982 Owl Magazine (in French, she had to translate it by hand!)and it seems very easy. It uses a jujube base instead of sponge cake!”
READY IN:
23mins
SERVES:
6
YIELD:
6 baked alaskas
UNITS:
US

Ingredients Nutrition

Directions

  1. You will need jujubes for this, six cut in half lengthwise.
  2. preheat oven 500°F.
  3. Separate eggs, discard yolks.
  4. Beat the egg whites till stiff.
  5. Continue beating, add the sugar and beat for five more minutes.
  6. Put the jujubes on a cookie sheet.
  7. Shape a layer of ice cream around each one.
  8. Scoop egg mixture over top, covering the ice cream completely.
  9. Bake for 3-5 minutes until light golden brown.
  10. Eat warm.

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