Food & Cooking Recipes Dessert & Treats Recipes Easy Individual Baked Alaskas 3.5 (25) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 1, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hr 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. Rate it Print