Baked Alaska

Preparation

1. Cut 4 circles from half of the pound cake slices with a 3-inch round cutter. Cut 4 circles from the remaining cake slices with a 2-inch cutter. Set the larger rounds on a baking sheet at least 3 inches apart. Top each with a scoop of frozen yogurt. Lightly press a smaller cake round on top of each scoop; cover loosely with plastic wrap and place in the freezer for at least 15 minutes to firm up.
2. Bring about 1 inch of water to a simmer in a large saucepan. Put 1/2 cup sugar, egg whites, water and cream of tartar in a metal bowl that will fit over the saucepan. Set the bowl over the simmering water and beat with an electric mixer at low speed, moving the beaters around the bowl constantly, until an instant-read thermometer registers 140°F, 3 to 5 minutes. Increase the mixer speed to high and continue beating over the heat for a full 3 minutes. Remove the bowl from the heat and beat the meringue until cool, about 4 minutes. Beat in vanilla. Cover with plastic wrap and put in the refrigerator to chill for at least 15 minutes.
3. When ready to assemble the dessert, preheat the broiler. Gently stir berries, crème de cassis (or vodka) and the remaining 1 tablespoon sugar together in a small bowl and set aside. Remove the cakes from the freezer and quickly spread with the meringue, swirling it decoratively and making sure it covers the frozen yogurt completely and evenly. Immediately place under the broiler, holding the desserts as close to the broiler flame as possible, until the meringue is lightly browned, about 1 minute. Serve surrounded with the fruit.

Nutrition