(16-ounce) frozen classic pound cake loaf, thawed 1 quart vanilla ice cream, softened 7 large egg whites, room temperature ¼ teaspoon salt ¾ cup plus 3 tablespoons fine granulated sugar
Instructions
Slice the pound cake into ¾-inch-thick slices; set aside.
Line bottom and sides of a 2-quart freezer-safe bowl with plastic wrap. Line the bottom of bowl with some of the cake slices, then put most of the rest of the cake slices around the sides of the bowl. Scoop ice cream into cake slices, smoothing to edges. Top ice cream with more cake slices. Cover with plastic wrap. Freeze until firm.
In the bowl of a stand mixer fitted with whisk attachment, whip the egg whites with the salt on low speed until they are foamy and can hold their shape. Increase speed to medium and gradually add the sugar as you continue whipping, until the egg whites are glossy and stand in stiff peaks.
Remove plastic wrap from cake, and invert onto a heatproof cake stand or platter. Discard remaining plastic wrap.
Reserve 1½ cups meringue in a pastry bag fitted with a Wilton 1M round piping tip. Cover cake with the remaining meringue. Smooth out meringue with an offset spatula.
Brown the Baked Alaska quickly with a handheld kitchen torch to lightly brown the meringue. Decorate with the reserved meringue and serve.
Recipe by Louisiana Cookin' at https://louisianacookin.com/baked-alaska-2/