Mini Plum Bombe Alaska - cooking recipe

Ingredients

None None Mini Plum Bombe Alaska
1 None large store-bought sponge cake
1/3 cup sweet sherry or liqueur
2 1/8 cups vanilla ice cream, softened slightly
7 oz plums, canned or fresh, pitted, quartered
None None Meringue
4 None large egg whites
1 1/4 cups sugar

Preparation

Line eight 1/2-cup molds with plastic wrap, allowing at least 2 inches to hang over the edges. Cut the sponge cake into 1/2 inch thick slices. Line molds with cake, cutting to fit. Drizzle with sherry or liqueur.
In a bowl, combine ice cream and plums. Spoon evenly between molds. Freeze for 3 hours or until firm. Remove from molds and place on a baking sheet. Return to freezer.
Preheat oven to 425\u00b0F.
To make Meringue: In a small clean bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating well after each addition, until dissolved and mixture is thick and glossy.
Working quickly, spread meringue all over each cake. Bake for 1-2 minutes until browned lightly. Serve immediately.