Expresso Baked Alaska

4 (1" thick) slices purchased pound cake (from 12 oz. Loaf)
1/4 c. coffee liquer
1 pint expresso or coffee ice cream, slightly softened
4 large egg whites, at room temperature
1 c. sugar

Place cake slices at least 4" apart on baking sheet; brush with liquer. Place 1 large or 2 medium scoops ice cream on each; do not extend over sides. Freeze at least l hr. or up to 24 hrs.

Preheat oven to 450 degrees F. In large bowl, beat egg whites until soft peaks form. Gradually beat in sugar until meringue has stiff, shiny peaks.

Working quickly, spread meringue over each ice cream-topped cake, covering completely. Use back of spoon to make decorative swirls.

Bake 45 min, until meringue is lightly browned. Transfer to 4 serving plates. Serve immediately.


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