A classic dessert! The secret is to be sure the meringue is completely covering the ice cream and cake.
Ingredients:
- 1 (10 3/4-oz) frozen pound cake, not thawed
- 2 pints super premium strawberry ice cream (not 1 quart)
- 6 large egg whites
- 1/4 tsp fresh lemon juice
- 3/4 c sugar
Directions:
- Cut frozen cake crosswise into 1/2-inch-thick slices.
- Line bottom of a 9-inch pie plate with cake slices, some halved or cut into pieces to fill in gaps.
- Halve remaining cake slices lengthwise and place around edge of plate.
- Patch up any holes with pieces of remaining cake slices. (You may have a couple of slices left over.)
- Cut paper containers from ice cream,
- Slice each pint into 3 rounds.
- Arrange 3 rounds in 1 layer on top of cake in pie plate.
- Cut each remaining round into 6 wedges.
- Fill holes in ice cream layer with some of ice cream wedges and mound remainder in center of pie plate.
- Freeze 25 minutes.
- Preheat oven to 450°F.
- After ice cream and cake have been freezing 20 minutes, beat egg whites and a pinch of salt with an electric mixer until foamy.
- Add lemon juice and continue to beat until whites hold soft peaks.
- Gradually add sugar, beating, and continue beating until whites just hold stiff, glossy peaks.
- When time to serve, remove ice-cream base from freezer and mound meringue over it, spreading to edge of plate to cover ice cream completely.
- Bake in middle of oven until golden brown, about 6 minutes.
- Serve immediately.
Cooks’notes: • The base can be assembled 2 days ahead and frozen, tightly wrapped. Make meringue and, after topping base, bake Alaska 10 minutes
Serves: 8
Source: VPWL Guess Who is Coming to Dinner