Baked Alaskas With Tipsy Cherry Centers

• 1/2 cup cherry preserves
• 3 teaspoons cherry brandy, divided
• 2 cups cherry ice cream, softened
• 1 loaf (10-3/4 ounces) frozen pound cake, thawed
• 3 egg whites
• 1/2 cup sugar

1. In a small bowl, combine preserves and 1 teaspoon brandy. Line four 6-oz. ramekins with plastic wrap; spoon ice cream into ramekins. Make an indentation in the center of each; fill with cherry mixture. Freeze until firm.
2. Split pound cake horizontally into thirds. Using a 6-oz. ramekin, cut pound cake into four circles (save remaining cake for another use). Brush circles with remaining brandy.
3. In a large heavy saucepan, combine egg whites and sugar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160u0b0, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved.
4. Place cake circles on an ungreased foil-lined
5. ; top each with an inverted ice cream mold. Remove plastic. Immediately spread meringue over ice cream, sealing to edges of cakes.
6. Heat with a creme brulee torch or broil 8 in. from the heat for 3-4 minutes or until meringue is lightly browned. Serve immediately.

cherry preserves, cherry brandy, cherry ice cream, frozen pound cake, egg whites, sugar

Taken from www.tasteofhome.com/recipes/baked-alaskas-with-tipsy-cherry-centers/ (may not work)