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Baked Alaskas with Tipsy Cherry Centers

 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.


  • 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


  • 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

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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.
Nutritional 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.