Baked Alaskas With Tipsy Cherry Centers

1. 1

   In a small bowl, combine preserves and 1 teaspoon brandy. Line four 6-oz. ramekins with plastic wrap; spoon ice cream into ramekins. Make an indentation in the center of each; fill with cherry mixture. Freeze until firm.

2. 2

   Split pound cake horizontally into thirds. Using a 6-oz. ramekin, cut pound cake into four circles (save remaining cake for another use). Brush circles with remaining brandy.

3. 3

   In a large heavy saucepan, combine egg whites and sugar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160u00b0, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved.

4. 4

   Place cake circles on an ungreased foil-lined

5. 5

   ; top each with an inverted ice cream mold. Remove plastic. Immediately spread meringue over ice cream, sealing to edges of cakes.

6. 6

   Heat with a creme brulee torch or broil 8 in. from the heat for 3-4 minutes or until meringue is lightly browned. Serve immediately.

* Per serving · 4 servings · Values may vary.