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Peach Baked Alaskas with Spiced Peaches and Raspberries

4.4

(6)

Image may contain Creme Cream Food Dessert Confectionery and Sweets
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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