Peach Baked Alaskas with Spiced Peaches and Raspberries

1. 1

   Cut pound cake on diagonal into eight 1/2-inch-thick slices.

2. 2

   Using 3 1/4-inch-diameter cookie cutter, cut out 1 round from each slice; top each with 1 scoop ice cream.

3. 3

   Transfer to baking sheet.

4. 4

   Freeze until firm, about 1 hour.

5. 5

   Beat egg whites and cream of tartar in large bowl until soft peaks form.

6. 6

   Gradually add sugar; beat until stiff peaks form, about 4 minutes.

7. 7

   Transfer 1 cake-ice cream piece to work surface.

8. 8

   Spread 1 scant cup meringue over, swirling to make peaks and covering completely.

9. 9

   Return to sheet in freezer.

10. 10

    Repeat with remaining cake-ice cream pieces and meringue.

11. 11

    Freeze until firm, about 3 hours.

12. 12

    (Can be made 1 day ahead.

13. 13

    Keep frozen.)

14. 14

    Preheat oven to 450F.

15. 15

    Bake until meringue is light golden, about 5 minutes.

16. 16

    Serve with Spiced Peaches and Raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.