You can make this recipe as easy or as hard as you want. There are three components: vanilla ice cream, pound cake, and meringue. Easiest version: Buy the pound cake, ice cream, and meringue powder. Hardest version: Make the pound cake, ice cream, and a Swiss meringue all from scratch. Don’t forget to make room in your freezer in advance!
Ingredients
5 egg whites, room temperature
1 tablespoon meringue powder*
¼ cup sugar
1 pound frozen pound cake, cut into ½-inch-thick slices
2 pints vanilla ice cream**
Instructions
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed until glossy and smooth. Beat in meringue powder. Gradually add sugar, beating until stiff peaks form.
Line a baking sheet with parchment paper. Arrange a layer of pound cake slices on prepared pan.
Using a knife dipped in warm water, cut ice cream out of container, and place on top of pound cake slices. Cover ice cream with remaining pound cake slices. (You can tear slices into pieces to completely cover ice cream.)
Using a spatula, spoon meringue on top of pound cake, completely covering dome with swirls and peaks. Freeze until ready to serve.
Position oven rack to allow room for Baked Alaska, and preheat oven to broil.
Broil until meringue is light golden brown. Using a knife dipped in warm water, slice cake, and serve.
Notes
*Cream of tartar may be substituted.
**We used Breyers.
Kitchen Tip: Separate eggs while they are still cold—it is way easier!
Recipe by Louisiana Cookin' at https://louisianacookin.com/recipes-best-ever-holiday-soiree/