Food & Cooking Recipes Dessert & Treats Recipes Easy Individual Baked Alaskas 3.5 (25) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 1, 2018 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 30 mins Servings: 4 Store-bought pound cake and ice cream keep these mini desserts simple. All you have to do is beat the egg whites until light and airy for the delicious meringue topping. Ingredients 4 slices (¾ inch thick each) pound cake 1 ½ cups softened ice cream 3 egg whites Pinch of kosher salt ½ cup sugar Directions Using a cookie cutter or knife, trim 4 slices of pound cake to snugly fit bottoms of four 6-ounce ovenproof custard cups. Divide softened ice cream among lined cups. In a mixing bowl, beat egg whites with pinch of salt to soft peaks. Gradually add 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. Print