Peach Baked Alaskas With Spiced Peaches And Raspberries
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
59
Spice
53
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Cut pound cake on diagonal into eight 1/2-inch-thick slices
2
Using 3 1/4-inch-diameter cookie cutter, cut out 1 round from each slice; top each with 1 scoop ice cream
3
Transfer to baking sheet
4
Freeze until firm, about 1 hour
5
Beat egg whites and cream of tartar in large bowl until soft peaks form
6
Gradually add sugar; beat until stiff peaks form, about 4 minutes
7
Transfer 1 cake-ice cream piece to work surface
8
Spread 1 scant cup meringue over, swirling to make peaks and covering completely
9
Return to sheet in freezer
10
Repeat with remaining cake-ice cream pieces and meringue
11
Freeze until firm, about 3 hours
12
(Can be made 1 day ahead
13
Keep frozen
14
) Preheat oven to 450°F
15
Bake until meringue is light golden, about 5 minutes
16
Serve with Spiced Peaches and Raspberries
17
Cut pound cake on diagonal into eight 1/2-inch-thick slices
18
Using 3 1/4-inch-diameter cookie cutter, cut out 1 round from each slice; top each with 1 scoop ice cream
19
Transfer to baking sheet
20
Freeze until firm, about 1 hour
21
Beat egg whites and cream of tartar in large bowl until soft peaks form
22
Gradually add sugar; beat until stiff peaks form, about 4 minutes
23
Transfer 1 cake-ice cream piece to work surface
24
Spread 1 scant cup meringue over, swirling to make peaks and covering completely
25
Return to sheet in freezer
26
Repeat with remaining cake-ice cream pieces and meringue
27
Freeze until firm, about 3 hours
28
(Can be made 1 day ahead
29
Keep frozen
30
) Preheat oven to 450°F
31
Bake until meringue is light golden, about 5 minutes
32
Serve with Spiced Peaches and Raspberries