Categories: Pie- Cobbler- Cheesecake-Tart
Ingredients
- 1 (10.75 oz.) all-butter pound cake such as Sara Lee
- 1 pint ice cream
- 3 egg whites
- 1 cup granulated sugar
Directions
- Tip the pound cake on its side and slice into 1/2-inch thick planks, starting from the side that was originally the bottom. Use a biscuit cutter to cut eight 3-inch circles from these planks. Line up the circles on a baking sheet.
- Drop one classic dome shaped scoop of ice cream on each circle leaving 1/4 inch cake border bare. Freeze 1 hour or, covered with plastic up to 1 day.
- In the bowl of an electric mixer briefly whisk the egg whites and sugar. Set the bowl over a pan of simmering water and whisk until whites reach 165 degrees. Pull pan off the water. Use the whisk attachment of the mixer to whip to billowy, glossy peaks.
- Smooth meringue all over the ice cream, leaving the cake sides bare. Go ahead and lavish with swirls and spikes—- this is the fun of the meringue. Feel free to freeze (uncovered) for several hours or move on to the next step.
- Slide the baking sheet into a 500 degree oven just until the meringue turns golden brown, about 3 minutes. (Or use a kitchen torch.) Don’t worry; the process releases very little carbon. Enjoy right away.