These are a bit of work – mostly done ahead – but man, were they good!

Sauce Ingredients:

• 1 c golden brown sugar
• 1 ½ tsp instant espresso powder or instant coffee powder
• ½ c heavy whipping cream
• ¼ c unsalted butter (½ stick)
• 3 Tab brandy, divided
• 2 Tab dark corn syrup

Sauce Directions:

1. Combine sugar and espresso powder in a medium sauce pan.
2. Add cream, butter, 2 tablespoons brandy, and corn syrup.
3. Whisk over medium heat until sugar dissolves.
4. Increase heat to medium-high and boil until sauce is slightly thickened and reduced to l cup, whisking often, about 8 minutes.
5. Remove from heat, cool 15 minutes.
6. Whisk in remaining 1 tablespoon brandy.
7. Transfer to microwave safe bowl.
   (Can be made ahead and kept refrigerated until day of dinner.)

Crust and Ice Cream Layers Ingredients:

1. 2 c coarsely broken amaretti cookies (about 4 oz) (Italian macaroons)
2. 1 c sliced almonds, toasted
3. 2 tsp instant espresso powder or instant coffee powder
4. 3 Tab unsalted butter, melted
5. 3 pts toasted almond ice cream
6. 2 pts coffee ice cream

Crust and Ice Cream Layers Directions:

1. Grind amaretti, almonds, and espresso in a processor.
2. Add melted butter and 1 tablespoon of sauce.
3. Blend just until crumbs cling together.
4. Line (10) 8 oz ramekins with plastic wrap, leaving generous overhang.
5. Slightly soften almond ice cream in microwave – about 10 seconds on defrost.
6. Spoon into ramekins.
7. Spread ice cream in an even layer over bottom and sides, leaving a hollow in the center.
8. Freeze until firm, about ½ hour.
9. Sprinkle 1 tablespoon crumb mixture on the ice cream and press gently.
10. Slightly soften coffee ice cream.
11. Spoon into hollow center , smooth the top.
12. Press remaining crust mixture over ice cream.
13. Cover with plastic.
14. Freeze until firm, about 2 hours.
    (Can be made ahead and kept frozen until day of dinner.)

Meringue Ingredients:

• 6 large egg whites, room temperature
• ½ tsp vanilla extract
• 1 c sugar

Meringue Directions:

1. Using electric mixer, beat egg whites and vanilla in large bowl until soft peaks form.
2. Gradually add sugar, beating until meringue is stiff, about 5 minutes.

Assembly:

1. Cut 10 squares 5” x 5” of cardboard (I used gift boxes).
2. Cover them with foil.
3. Remove top plastic wrap and unmold the ice cream onto the foil squares.
4. Cover ice cream with meringue, making sure to cover completely (over onto the foil).
5. Place on a rack on a rimed baking sheet. (They tend to slip around)
6. Return to freezer until firm about 3 hours.

To serve:

1. Heat oven to 500°.
2. Microwave caramel sauce until warm.
3. Transfer to pitcher to serve.
4. Bake the Alaskas until meringue is golden brown. Watch carefully, it does not take long.
5. Serve immediately with caramel sauce.

Serves: 10

Source: bon appétit Desserts