Baked Alaska

Step 1

Line a 1.5-quart bowl with plastic wrap, leaving plenty of overhang.

Step 2

Pack the softened vanilla ice cream into the bowl, smoothing the top, then cover and freeze at least 4 hours, or until very firm.

Step 3

Line a baking sheet with parchment and arrange the pound cake rounds to form a base slightly larger than the ice cream dome.

Step 4

Invert the frozen ice cream dome onto the cake base, using the plastic wrap to help unmold it, then trim the cake to match the dome's edge. Return to the freezer while you make the meringue.

Step 5

In a clean bowl, beat the egg whites with the cream of tartar on medium speed until foamy.

Step 6

Gradually add the sugar, 1 tablespoon at a time, and continue beating on high speed until the meringue is glossy and holds stiff peaks, about 5 minutes.

Step 7

Preheat the oven to 450°F.

Step 8

Working quickly, spread the meringue over the entire ice cream dome and cake base, covering completely and sealing to the baking sheet, then swirl into decorative peaks with a spatula.

Step 9

Bake for 3-4 minutes, watching closely, until the meringue peaks are golden brown. Slice and serve immediately.