Try this LEMON MERINGUE BAKED ALASKA recipe, or contribute your own.
Suggest a better descriptionCombine juice and sugar in a pan with 1/2 cup water. Bring to a boil, simmer until mixture is syrupy. Transfer to a bowl, set aside. MAKE CAKE---Brush a loaf pan with oil, line with plastic. Scoop sherbet into pan. Top with ice cream. Place a piece of plastic on ice cream, press to pack. Freeze 30 min. Uncover ice cream, arrange ladyfingers on top. Brush ladyfingers with half of the lemon syrup. Cover with plastic, freeze 2 hours. MAKE MERINGUE---Beat egg whites and cream of tartar in a bowl until foamy. Beat in sugar until stiff peaks form. Uncover cake, invert onto a parchment lined baking sheet. Remove plastic, cover cake with meringue making swirly peaks. Freeze 2 hours. HEAT oven to 500 degrees. Bake cake until meringue peaks are golden 5 min. Let cake soften 10 min. before slicing. SERVE with remaining lemon syrup for drizzling.
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Serving Size: 1 Serving (109g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 121 | ||
Calories from Fat: 54 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 21.8mg | 7 % | |
Sodium 10545.4mg | 364 % | |
Potassium 150.5mg | 4 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 12.1g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 121
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