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Baked Alaskas with Tipsy Cherry Centers

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

4 ServingsPrep: 30 min. + freezing Broil: 5 min.

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

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.
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.
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.
Place cake circles on an ungreased foil-lined baking sheet; top each
with an inverted ice cream mold. Remove plastic. Immediately spread

2 of 2

Baked Alaskas with Tipsy Cherry Centers (continued)

Directions (continued)

meringue over ice cream, sealing to edges of cakes.
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.

Nutrition Facts: 1 serving equals 518 calories, 14 g fat (8 g saturated fat), 86 mg cholesterol, 246 mg sodium, 91 g carbohydrate, 1 g fiber, 7 g protein.