Peach Baked Alaskas with Spiced Peaches and Raspberries

• 1 16-ounce frozen all-butter pound cake, thawed
• 1 quart or 2 pints peach ice cream
• 8 large egg whites
• 1/4 teaspoon cream of tartar
• 1 cup powdered sugar
• Spiced Peaches and Raspberries

1. Cut pound cake on diagonal into eight 1/2-inch-thick slices.
2. Using 3 1/4-inch-diameter cookie cutter, cut out 1 round from each slice; top each with 1 scoop ice cream.
3. Transfer to baking sheet.
4. Freeze until firm, about 1 hour.
5. Beat egg whites and cream of tartar in large bowl until soft peaks form.
6. Gradually add sugar; beat until stiff peaks form, about 4 minutes.
7. Transfer 1 cake-ice cream piece to work surface.
8. Spread 1 scant cup meringue over, swirling to make peaks and covering completely.
9. Return to sheet in freezer.
10. Repeat with remaining cake-ice cream pieces and meringue.
11. Freeze until firm, about 3 hours.
12. (Can be made 1 day ahead.
13. Keep frozen.)
14. Preheat oven to 450F.
15. Bake until meringue is light golden, about 5 minutes.
16. Serve with Spiced Peaches and Raspberries.

butter, cream, egg whites, cream of tartar, powdered sugar, peaches

Taken from www.epicurious.com/recipes/food/views/peach-baked-alaskas-with-spiced-peaches-and-raspberries-106661 (may not work)