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4 slices pound cake, 3/4" thick each
Using a cookie cutter or knife, trim 4 slices of pound cake to snugly fit bottoms of four 6-ounce oven proof custard cups. Divide 1-1/2 cups softened ice cream among lined cups.
In a mixing bowl, beat 3 egg whites with a pinch of salt to soft peaks. Gradually add 1/2 cup sugar, beating until stiff and glossy; mound over ice cream. Freeze 1 hour or up to 1 week.
To serve, preheat oven to 450°. Transfer cups to a baking sheet; let sit 10 minutes. Bake until lightly browned (watch carefully), 2 to 4 minutes.
Poster's Notes:
Posted by Chana Billet
Nutritional Info Per Serving: N/A
1-1/2 cups ice cream, softened
3 egg whites
Pinch salt
1/2 cup sugar
This is totally not the kind of dessert I would ever make but for some reason, this one caught my fancy.