Baked Vancouvers
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 424
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 64
- Dietary Fiber
- 1
- Sugar
- 53
- Protein
- 6
- Cholesterol
- 57
- Sodium
- 241
- Total: 1 hr 25 min
- Prep: 25 min
- Cook: 1 hr
Ingredients
1 12-ounce loaf chocolate pound cake
1 quart chocolate-chip ice cream, slightly softened
4 large egg whites
1 cup sugar
Pinch of cream of tartar
1/2 cup white rum
Directions
- Cut the pound cake into eight 3/4-inch-thick slices. Cut a circle from each slice using a 4- or 6-ounce ramekin as a guide; crumble the scraps. Fit each piece of cake in a ramekin, then fill with the ice cream to about 1/4 inch from the top. Sprinkle with the cake crumbs. Freeze until the ice cream is hard, at least 1 hour.
- Combine the egg whites, sugar and cream of tartar in a bowl and place over a saucepan of simmering water. Whisk over low heat until the sugar is dissolved and the egg whites are warm, about 5 minutes. Remove the bowl from the saucepan and beat the whites with a mixer on high speed until they hold stiff peaks. Transfer the meringue to a pastry bag with a round tip and pipe on top of the ice cream and cake crumbs to completely cover. Make a small indent, about 1 inch deep, in the top of the meringue, for the rum.
- Brown the meringue all over (including the indentation) with a kitchen torch. Place the rum in a small pot over low heat until warm but not boiling. Transfer to a liquid measuring cup and pour into the indentation in each dessert. Light the rum with a match. Let the flame burn out and serve immediately.