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Peach Baked Alaskas with Spiced Peaches and Raspberries

4.4

(6)

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Peach Baked Alaskas with Spiced Peaches and RaspberriesJacqueline Hopkins

Recipe information

  • Yield

    Makes 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 cup powdered sugar
Spiced Peaches and Raspberries

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. (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.

TagsDessertFruit DessertSouthernAmericanPeachStone FruitFruitRaspberryBerryNut FreeMake AheadBakingSummerBon Appétit
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