- 4 slices (3/4 inch thick each) pound cake
1 1/2 cups softened ice cream
3 egg whites
Pinch of salt
1/2 cup sugar
- Using a cookie cutter or knife, trim 4 slices of pound cake (3/4 inch thick each) to snugly fit bottoms of four (6-ounce) ovenproof custard cups. Divide 1 1/2 cups softened ice cream among lined cups.
- In a mixing bowl, beat 3 egg whites with a pinch of salt to soft peaks. Gradually add 1/2 cup sugar, beating until stiff and glossy; mound over ice cream. Freeze 1 hour or up to 1 week.
- To serve, preheat oven to 450 degrees. Transfer cups to a baking sheet; let sit 10 minutes. Bake until lightly browned (watch carefully), 2 to 4 minutes.
- Desserts, Ice cream
- North American