Baked Alaskas with Tipsy Cherry Centers |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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When I need an outstanding dessert for a celebration, I turn purchased pound cake into individual Baked Alaskas. Guests beam when this eye-catching treat is set in front of them.Diane Halferty, Corpus Christi, Texas Ingredients:
1/2 cup cherry preserves |
3 teaspoons cherry brandy, divided |
2 cups cherry ice cream, softened |
1 loaf (10-3/4 ounces) frozen pound cake, thawed |
3 egg whites |
1/2 cup sugar |
Directions:
1. In a small bowl, combine preserves and 1 teaspoon brandy. Line four 6-oz. ramekins with plastic wrap; spoon ice cream into ramekins. Make an indentation in the center of each; fill with cherry mixture. Freeze until firm.
2. Split pound cake horizontally into thirds. Using a 6-oz. ramekin, cut pound cake into four circles (save remaining cake for another use). Brush circles with remaining brandy.
3. In a large heavy saucepan, combine egg whites and sugar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved.
4. Place cake circles on an ungreased foil-lined baking sheet; top each with an inverted ice cream mold. Remove plastic. Immediately spread meringue over ice cream, sealing to edges of cakes.
5. Heat with a creme brulee torch or broil 8 in. from the heat for 3-4 minutes or until meringue is lightly browned. Serve immediately. Yield: 4 servings.
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