Decadent Coffee Baked Alaskas

For the Custard Sauce: In a large bowl, whisk together the egg yolks and sugar until well blended. In a medium saucepan, heat the milk over medium heat until just simmering. Gradually whisk the hot milk into the egg mixture. Return this mixture to the saucepan and cook over medium-low heat, stirring constantly until the sauce thickens enough to coat the back of a spoon—about 7 minutes. Be careful not to let it boil. Once thickened, remove from heat, stir in the vanilla extract, then transfer the custard to a bowl. Place plastic wrap directly on the surface to prevent a skin from forming, cool to room temperature, and then refrigerate until cold.

For the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 10 ½ x 15 ½ x 1-inch jelly roll pan. In a large bowl, sift together the dark brown sugar, flour, cocoa powder, baking soda, and baking powder. In another bowl, combine the water and espresso powder, stirring to dissolve. Whisk in the buttermilk, vegetable oil, and eggs until well combined. Gradually add this wet mixture to the dry ingredients and whisk until smooth. Pour the batter into the prepared pan, smoothing it out evenly. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack (both the custard and cake can be prepared a day ahead; cover the cake and refrigerate).

Shaping the Baked Alaskas: Cut out six 4-inch rounds from the cooled cake using a round cutter. Carefully lift each round using a metal spatula and place them onto a baking sheet. Reserve any leftover cake for another use. Top each cake round with a rounded scoop of coffee ice cream. Freeze the assembled rounds, uncovered, for up to 8 hours or until firm.

For the Meringue: Using an electric mixer, beat the egg whites in a clean, large bowl until soft peaks form. Gradually add 1 ½ cups of sugar and continue to beat until the meringue becomes stiff and glossy.

Assembly: Transfer the meringue to a pastry bag fitted with a medium star tip. Pipe the meringue in decorative star shapes over each ice cream scoop, ensuring the ice cream is completely covered while allowing the cake to be visible. Freeze again until ready to bake, which can be done up to a day in advance.

Final Baking: Preheat the oven to 500°F (260°C). Bake the Baked Alaskas for about 2 minutes, just until the meringue is light brown and slightly caramelized. Remove from the oven and carefully transfer each dessert to individual plates. Serve immediately with a generous drizzle of the chilled custard sauce for a touch of elegance.