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Mini Baked Alaska for Two — Yes, Really

A warm meringue shell, cold ice cream center, and a pound cake base. It sounds like a project, but store-bought cake and quick meringue cut the effort down to something two adults can pull off on a weeknight when the kids are asleep and you want to feel like you made an occasion of it.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 slices store-bought pound cake about 1/2 inch thick each
  • 1/2 cup vanilla ice cream slightly softened
  • 2 large egg whites
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon butter melted (for brushing)

Method
 

  1. Preheat oven to 500°F (260°C) and line a small baking sheet with parchment.
  2. Trim cake slices to match two small ramekins or metal bowls and brush tops with melted butter.
  3. Scoop ice cream into two tight domes on the cake, then freeze 20–30 minutes until firm.
  4. Whisk egg whites and salt until soft peaks form, then add sugar 1 tablespoon at a time and whip to stiff glossy peaks; fold in vanilla.
  5. Remove cakes from freezer, pile meringue over each ice cream dome, sealing edges to the cake.
  6. Bake 3–5 minutes until meringue is browned, watching closely.
  7. Serve immediately.