4 large slices store-brought pound cake…3/4 in. thick …see note
2 pints vanilla ice cream
4 large egg whites. . at room temperature
1/2 c. sugar
1/2 tsp. vanilla extract
Note: If your using a small pound cake ( such as some frozen brands), use two slices per serving and place them botton to botton on the baking sheet.
Arrange cake slices on a baking sheet…top with scoops of ice cream.
Cover tightly with plastic wrap. . freeze at least 20 minutes…up to 8 hrs
Preheat oven to 475 degrees.
Large bowl-beat egg whites on medium-high speed until soft peaks form.
Gradually add: sugar… . beat until stiff peaks form. . .beat in vanilla.
Immediately spread meringue over the ice cream and cake…smoothing it into a dome over each serving . .
making sure it touches the cake all around the edges to seal in the ice cream.
Bake immediately on the center rack for 4 to 5 minutes. . until lightly browned.