Individual Baked Alaskas

• 1 recipe Brown Sugar Pound Cake (https://food52.com/recipes...)
• 1 recipe Honeycomb Ice Cream (https://food52.com/recipes...)
• 1 recipe Swiss Meringue (https://food52.com/recipes...)

1. Prepare and cool/chill the pound cake and ice cream in advance.
2. Slice the poundcake into 1/2-inch slices. Use a biscuit or cookie cutter to cut each slice into a circle. Save the scraps for snacks.
3. Arrange the circles on a pan or plate that will fit in your freezer. Top each slice with a scoop of honeycomb ice cream. Freeze, uncovered, until the ice cream is very firm, at least 4 hours or overnight.
4. Prepare the swiss meringue. When the meringue is cool, you can start coating the cakes.
5. Working with a couple of cakes at a time, remove the cakes from the freezer and use a spoon or offset spatula to top each cake with about 1/4 cup of the meringue. Coat the ice cream with meringue, making sure to seal the outside of the cake with meringue. Refreeze the meringue-coated cakes for at least 1 hour and up to overnight. Repeat with the other 5 cakes.
6. Use a culinary torch to brown the meringues, and serve immediately.

brown sugar, cream, recipe swiss

Taken from food52.com/recipes/35893-individual-baked-alaskas (may not work)