Charlotte’s Red Hat Baked Alaska

5 large egg whites

⅔ cup sugar

1 large sponge cake or angel food cake

1 cup Rocky Road, Heavenly Hash, or chocolate ice cream

Chopped pecans

1 (10-ounce) package frozen strawberries, thawed

¼ cup Grand Marnier (optional)

Preheat the oven to 450 degrees.

In a large bowl beat the egg whites until stiff peaks form. Gradually add the sugar.

Cut the cake into 4 rectangle slices. Place the ice cream and chopped pecans on each slice. Spread the meringue mixture to completely cover the ice cream. Bake until the meringue is light brown.

Mix the strawberries and their juice with the Grand Marnier, if desired. Drizzle over the meringue and serve.

Makes 2 to 4 servings

Charlotte Beasley, Queen Charlotte B.
So. Belles of Boca Raton,
Boca Raton, Florida