Serves: 5
Total Calories: 131

1 sponge cake or pound cake
vanilla or strawberry ice cream
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Meringue:
3 egg whites
1/4 teaspoon cream of tartar
1/3 cup super-fine sugar
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Raspberry Topping:
1 1/2 cups raspberries, fresh or thawed
1/4 cup sugar
1/4 cup orange liqueur or juice
1 tablespoon cornstarch

Cut cake into 4- or 5-inch rounds 1/2 inch thick. Place cut cake on wooden plank or foil-lined cookie sheet. Top each round with a scoop of ice cream, centering so a 1/2-inch rim of cake remains. Cover lightly with waxed paper and place in freezer until needed (up to 3 days) and Meringue is made.

Meringue:
Whip egg whites and cream of tartar until stiff; gradually adding sugar, continue to beat until very stiff peaks form. Heat oven to 450°. Remove cakes from freezer and quickly frost completely with Meringue. Bake in hot oven about 5 minutes, or until light brown all over. With spatula, remove to serving dishes. Drizzle with Raspberry Topping. Also good with strawberry, blueberry or rhubarb sauce.

Raspberry Topping:
Place in small saucepan. Cook over low heat until thickened. Cool.

Editors’ Extra: If using a frozen pound cake, slice in thirds lengthwise. Using the bottom of a coffee or nut can as a guide, cut circle shapes in cake with a serrated knife to make six rounds.

Nutritional Facts:

Serves: 5
Total Calories: 131
Calories from Fat: 0

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