With store-bought pound cake as a base, this "mini" recipe couldn't get any easier!
Plus, try two more sweet treats we're loving: Whiskey Whipped Cream + Lemon Waffle Cake With Berry Cream Cheese Frosting (no bake!).
- 1 store-bought pound cake
- 1 quart strawberry ice cream
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup sugar
Slice the pound cake into thin ¼-inch slices. Using a round cookie cutter that fits the top of a muffin tin, cut out 12 circles.
Line a muffin pan with plastic wrap. Be sure to push the plastic wrap down into each individual mold to get full coverage.
Fill each plastic wrap-lined muffin tin ¾ of the way with strawberry ice cream. Top each strawberry ice cream-filled muffin tin with one of the round cut-outs of pound cake and lightly press down.
Put the muffin pan back into the freezer and freeze until the sorbet hardens, about 30 minutes or until firm.
When ready to serve, pop the desserts out of the muffin pan. Pull on the plastic wrap to help pop the desserts out.
In a bowl, beat egg whites with an electric mixer with the cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream, until meringue just holds stiff peaks.
Top each dessert with a meringue and broil them until they just begin to caramelize on top or use baking and pastry butane torch to do this more evenly without causing any of the ice cream to melt.