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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 16 |
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Chilly and delicious and perfect for a hot summer day! Ingredients:
1 pt margarita-flavored sorbet (or similar) |
1 pt mango sorbet |
1 pt raspberry sorbet |
2 pkgs (10.75 oz. each) frozen poundcake, thawed |
8 egg whites, about 1 cup, at room temperature |
1/2 tsp cream of tartar |
1/4 tsp salt |
1 cup sugar |
1 tsp vanilla extract |
Directions:
1. Let sorbets soften at room temperature, about 10 minutes. Chill 3 bowls, 10 minutes. Line 8 square cake pan with 2 sheets plastic wrap, overhanging edges by 6 . Cut each cake lengthwise into 6 slices. Place 4 slices on bottom of pan. Line sides of pan with 4 more cake slices.
2. Transfer margarita sorbet to food processor; process until smooth, 2-3 minutes. Trasnfer to chilled bowl; refrigerate until ready to use. Rinse food processor; repeat processing with remaining sorbets. (If you don't have a food processor, let the sorbet soften at room temp, 30 minutes.) With spoon, scoop alternating flavors of sorbet over cake in bottom of pan to cover. With knife or spatula, swirl sorbets into one another. Spread top of sorbet to level.
3. Top sorbets with remaining cake slices. Cover; freeze until solid, 2 hours. Just before serving, preheat oven to 500. Discard wrap and invert cake onto heatproof platter. In clean bowl beat egg whites until foamy. Beat in cream of tartar and salt until combined. Beat in sugar slowly, then vanilla until stiff, glossy peaks form. Using knife swirl meringue over top and sides of cake, making sure to seal it to plate. Bake 2-3 minutes or until meringue is lightly browned. Serve immediately.
4. If you don't like meringue or don't want to use the hot oven at all, just whip 2 cups heavy cream with 1/4 cup sugar until stiff peaks form, spread over top and sides of sorbet-filled cake and serve without baking.
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