Mini Plum Bombe Alaska

• None None Mini Plum Bombe Alaska
• 1 None large store-bought sponge cake
• 1/3 cup sweet sherry or liqueur
• 2 1/8 cups vanilla ice cream, softened slightly
• 7 oz plums, canned or fresh, pitted, quartered
• None None Meringue
• 4 None large egg whites
• 1 1/4 cups sugar

1. Line eight 1/2-cup molds with plastic wrap, allowing at least 2 inches to hang over the edges. Cut the sponge cake into 1/2 inch thick slices. Line molds with cake, cutting to fit. Drizzle with sherry or liqueur.
2. In a bowl, combine ice cream and plums. Spoon evenly between molds. Freeze for 3 hours or until firm. Remove from molds and place on a baking sheet. Return to freezer.
3. Preheat oven to 425u0b0F.
4. To make Meringue: In a small clean bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating well after each addition, until dissolved and mixture is thick and glossy.
5. Working quickly, spread meringue all over each cake. Bake for 1-2 minutes until browned lightly. Serve immediately.

storebought sponge cake, sweet sherry, vanilla ice cream, meringue, egg whites, sugar

Taken from recipes-plus.com/api/v2.0/recipes/23098 (may not work)