Baked Alaska

by Jonathan
(Memphis)

The key to success for this recipe is to keep the ice cream as cold as possible and turn up the oven as high as it will go.

RECIPE INGREDIENTS
Two 1-pound frozen pound cakes
Half gallon block of your favorite flavor ice cream
Apricot jam, as needed
8 egg whites
3/4 cup "instant" superfine sugar

EASY DIRECTIONS
Slice each pound cake into 3 horizontal slices; each cut should be aproximately 9 1/2 inches long, 2 1/2 inches wide, and slightly thicker than 1/2 inch.

Total Prepare to Dine Time: 46 Minutes
Plates Served: Makes 8 servings

Set a piece of the cake on a baking dish. Cut a piece of the block of ice cream to fit on the cake base, keeping 3/4 inch clear all round. Return the cake and ice cream to freezer for about an hour, or until the ice cream is hard again.

Remove the cake and ice cream from the freezer and fully enclose the ice cream with more slices of pound cake "glued" to the ice cream with jam. Return the cake and ice cream to the freezer for at least 2 hours.

Preheat the oven to its highest setting. Beat the egg whites until semi-stiff. Gradually add the sugar to the egg whites, a couple of tablespoonful at a time, and continue to beat until the meringue is stiff and glossy.

Take the ice cream and cake out of the freezer. With spatula in-hand, spread half of the meringue over the pound cake, making sure to completely cover the sides and top. Transfer the remaining meringue to a pastry bag fitted with a star tip and pipe it over the cake, making it as decorative as you wish. Bake for 3 minutes to brown the meringue, and serve the Baked Alaska immediately so the ice cream doesn't melt.

Enjoy your new found favorite recipe ...