Baked Ice Cream Cake

Zuccotto Meringato Al Forno

Cooking With Nick Stellino
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Ingredients:

1 quart French vanilla ice cream, softened
2 (10-ounce) frozen pound cakes
9 tablespoons Amaretto liqueur
3 egg whites
2 tablespoons sugar
Serves 6 to 8
Printable Version
The day vefore serving, line a small bowl (about 8-inches wide and 2 1/20inches deep) with plastic wrap, leaving a 3-inch overhang around the edges.
Cut on e whole pound cake, and 1/4 of the other into 1/4-inch slices. Save the leftover pound cake for other uses. Lind the inside of the preparedbowl completely with the cake slices, pushing down to mold them to the bowl shape. Break up a couple of the slices to fill any small holes in the cake linning. Drizzle with 3 tablespoons of the Amaretto. Fill the bottom half with half of the ice cream, pushing down firmly with a large spoon. Cover with a layer of cake slices and sprinkle with the remaining Armaretto. Fold over the plastic wrap to cover the top and place in the freezer overnight to harden. It will keep for up to 2 weeks.
Just before serving, preheat the oven to 450 F. In a small bowl, beat the egg whites with an electric mixer until frothy. Add the sugar and beat until it forms stiff peaks and has a shiny gloss, about 3-5 minutes. Transfer the meringue to a pastry bag.
Remove the cake from the freezer and unmold onto an overproof serving dish. Remove the plastic and pipe the meringue over the entire surface. Bake in the hot oven until the meringue is just golden brown, about 5 minutes.
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