Fire & Ice Blueberry Baked Alaska

Take a classic frosty-hot dessert and spin it on its head with this fantastic hack that’s easy-peasy and oh-so good!

Bakery Pound Cake Slices or Compliments Lemon Poppy Seed Loaf + Shaw’s Blueberry Cheesecake Ice Cream + Chiffon Meringue Recipe.

Here’s how: Line 6 large muffin cups with plastic wrap; fill each with ½ cup (125 mL) ice cream. Top each with a ½-in. (1 cm) thick pound cake round that covers the muffin cup. Cover with plastic wrap and freeze for at least 3 hours. Once set, remove ice cream from muffin cups; discard plastic wrap. Place, cake side down, on baking sheet; spread with meringue.

To make Chiffon Meringue: In a large bowl set over a fitted pot with 1 in. (2.5 cm) simmering (not boiling) water, whisk 4 egg whites, 1 cup + 3 tbsp (295 mL) granulated sugar, 2 tbsp (30 mL) white corn syrup, 2 tbsp (30 mL) water, ½ tsp (2 mL) cream of tartar and pinch salt until sugar dissolves, about 3 min. Using an electric mixer, beat on medium-high over water until stiff peaks form when beaters are lifted, 7 to 9 minutes. Immediately spread over cake and toast using a kitchen blowtorch or broil 5 in. from the element until dark golden, about 1 min. Serve immediately or freeze until serving.