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Recipes

Peach Baked Alaskas with Spiced Peaches and Raspberries

By Georgeanne Brennan Susan Herrman LoomisPhotography by Jacqueline Hopkins
Image may contain Food Creme Dessert and Cream

Recipe information

  • Yield

    8 Servings

Ingredients

1

16-ounce frozen all-butter pound cake, thawed

1

quart or 2 pints peach ice cream

8

large egg whites

1

/4 teaspoon cream of tartar

1

cups powdered sugar

Spiced peaches and raspberries

Need to make a substitution?

Preparation

  1. Step 1

    Cut pound cake on diagonal into eight 1/2-inch-thick slices. Using 3 1/4-inch-diameter cookie cutter, cut out 1 round from each slice; top each with 1 scoop ice cream. Transfer to baking sheet. Freeze until firm, about 1 hour.

    Step 2

    Beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form, about 4 minutes. Transfer 1 cake-ice cream piece to work surface. Spread 1 scant cup meringue over, swirling to make peaks and covering completely. Return to sheet in freezer. Repeat with remaining cake-ice cream pieces and meringue. Freeze until firm, about 3 hours. DO AHEAD Can be made 1 day ahead. Keep frozen.

    Step 3

    Preheat oven to 450°F. Bake until meringue is light golden, about 5 minutes. Serve with Spiced Peaches and Raspberries.

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