Individual Baked Alaskas

1. 1

   Prepare and cool/chill the pound cake and ice cream in advance.

2. 2

   Slice the poundcake into 1/2-inch slices. Use a biscuit or cookie cutter to cut each slice into a circle. Save the scraps for snacks.

3. 3

   Arrange the circles on a pan or plate that will fit in your freezer. Top each slice with a scoop of honeycomb ice cream. Freeze, uncovered, until the ice cream is very firm, at least 4 hours or overnight.

4. 4

   Prepare the swiss meringue. When the meringue is cool, you can start coating the cakes.

5. 5

   Working with a couple of cakes at a time, remove the cakes from the freezer and use a spoon or offset spatula to top each cake with about 1/4 cup of the meringue. Coat the ice cream with meringue, making sure to seal the outside of the cake with meringue. Refreeze the meringue-coated cakes for at least 1 hour and up to overnight. Repeat with the other 5 cakes.

6. 6

   Use a culinary torch to brown the meringues, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.