Step 1

THAW the frozen pound cake for at least 10 minutes. SLICE lengthwise into 2 even layers.

Step 2

SCOOP ice cream into three rows down the length of the pound cake. TOP with the second cake layer.

Step 3

WRAP in plastic wrap and place back into the tin. Place in freezer until ready to use.

Step 4

COMBINE meringue powder, water, and sugar in the bowl of your electric mixer fitted with the whisk attachment. WHIP for 5 minutes.

Step 5

ADD flavor extract and whip for an additional 5-10 minutes. The meringue should be stiff but still spreadable.

Step 6

SPREAD meringue all over the pound cake or put into a piping bag with a large open tip and pipe all over the pound cake.

Step 7

Use a small kitchen torch to TOAST the meringue if desired. Alternatively, you can put it in the oven at 475 degrees F for 1-2 minutes (watch carefully through the oven window).