Chef Courtney Contos with www.chefcontos.com shows us how to make a Baked Alaska in time for Easter.
Cut cake layer into 1/2-inch-thick slices. Line bottom of mini pie dish or ramekin with cake, filling in gaps.
Cut paper containers from ice cream and slice each pint into 4 rounds. Place one Ice Cream round onto of each cake. Freeze 25 minutes.
Preheat oven to 450°F.
After ice cream and cake have been freezing 20 minutes, beat egg whites with a pinch of salt and cream of tartar with an electric mixer until foamy. Beat until whites hold soft peaks. Gradually add sugar, beating, and continue beating until whites just hold stiff, glossy peaks.
Remove ice-cream base from freezer and mound meringue over it, spreading evenly over, covering the ice cream completely. Bake in middle of oven until golden brown, about 6 minutes. Serve immediately.