Peach Baked Alaskas with Spiced Peaches and Raspberries

Name: Peach Baked Alaskas with Spiced Peaches and Raspberries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons cream of tartar; 8 larges egg whites; 946 milliliters or 2 pints peach ice cream; 8 servings Spiced Peaches and Raspberries; 454 grams frozen all-butter pound cake, thawed; 237 milliliters powdered sugar

Peach Baked Alaskas with Spiced Peaches and Raspberries might be a good recipe to expand your side dish recipe box. This recipe serves 8. Watching your figure? This gluten free and dairy free recipe has 541 calories, 12g of protein, and 15g of fat per serving. If you have cream of tartar, egg whites, spiced peaches and raspberries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cut pound cake on diagonal into eight 1/2-inch-thick slices. Using 3 1/4-inch-diameter cookie cutter, cut out 1 round from each slice; top each with 1 scoop ice cream.

Ingredients you will need

Pound Cake

Ice Cream

Equipment you will use

Cookie Cutter

Transfer to baking sheet. Freeze until firm, about 1 hour.

Equipment you will use

Baking Sheet

Beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form, about 4 minutes.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Equipment you will use

Bowl

Transfer 1 cake-ice cream piece to work surface.

Ingredients you will need

Ice Cream

Spread 1 scant cup meringue over, swirling to make peaks and covering completely. Return to sheet in freezer. Repeat with remaining cake-ice cream pieces and meringue. Freeze until firm, about 3 hours. (Can be made 1 day ahead. Keep frozen.)

Ingredients you will need

Ice Cream

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