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
Total TimePrep: 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 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.
Nutrition Facts1 each: 518 calories, 14g fat (8g saturated fat), 86mg cholesterol, 246mg sodium, 91g carbohydrate (76g sugars, 1g fiber), 7g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.