Baked Alaska

Instructions

1. Prepare the base
   Line a 2-quart bowl with plastic wrap, leaving an overhang. Arrange pound cake slices to cover the inside of the bowl completely, trimming as needed to fit. If using jam, spread a thin layer over the cake.
2. Add the ice cream
   Remove ice cream from freezer and allow to soften slightly for 10-15 minutes. Spoon the softened ice cream into the cake-lined bowl, pressing down firmly to remove any air pockets. Smooth the top, which will become the bottom of the dessert.
3. Cover and freeze
   Cover the exposed ice cream with remaining cake slices. Wrap the overhang of plastic wrap over the top. Freeze for at least 4 hours or overnight until completely firm.
4. Prepare for baking
   Preheat oven to 500°F (260°C). Line a baking sheet with parchment paper. Remove the bowl from freezer, unwrap the top, and invert onto the prepared baking sheet. Carefully remove the bowl and plastic wrap. Return the dome to the freezer while preparing the meringue.
5. Make the meringue
   In a large, clean mixing bowl, beat egg whites, cream of tartar, and salt on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, while beating on high speed. Continue beating until stiff, glossy peaks form, about 5 minutes. Beat in vanilla extract.
6. Cover with meringue
   Working quickly, remove the ice cream dome from the freezer. Completely cover the dome with the meringue, spreading it all the way to the bottom edges to seal. Use the back of a spoon to create decorative swirls and peaks in the meringue.
7. Bake
   Bake in the preheated oven for 4-8 minutes until the meringue is golden brown. Watch carefully to prevent burning. The short cooking time ensures the ice cream stays frozen inside while the meringue browns.
8. Serve immediately
   Transfer to a serving platter, garnish with fresh berries and mint leaves if desired. Slice with a knife dipped in hot water and serve immediately. For a dramatic presentation, flambe with 2-3 tablespoons of warmed rum or brandy before serving.