2 (10-ounce) frozen pound cakes
9 tablespoons Amaretto liqueur, divided
1 quart French vanilla ice cream, softened
3 egg whites
2 tablespoons sugar


1. The day before serving, line a small bowl (about 8 inches wide and 2 /12 inches deep) with plastic wrap, leaving a 3-inch overhang around the edges.
2. Cut one whole cake, and 1/2 of the other cake in 1/4-inch slices. Save the remaining cake for other uses. Line the inside of the prepared bowl completely with the cake slices, pushing down to mold them to the bowl shape. Break up a couple of the slices to fill any small holes in the cake lining; you should have some cake slice remaining to use in the next step.
3. Drizzle the cake with 3 tablespoons of Amaretto. Fill the bottom half with half of the ice cream, pushing down firmly with a large spoon. Cover with a layer of cake slices and sprinkle with 3 more tablespoons of Amaretto. Cover with the remaining ice cream, pushing down firmly with a large spoon. Cover with the remaining cake slices, and sprinkle with the remaining 3 tablespoons of Amaretto. Fold over the plastic wrap to cover the top and place in the freezer overnight to harden.
4. Just before serving, preheat the oven to 450 degrees F. In a small bowl, beat the egg whites with an electric mixer until frothy. Add the sugar and beat until the mixture forms stiff peaks and has a shiny gloss, about 3 to 5 minutes. Transfer to a pastry bag.
5. Remove the cake from the freezer and unmold onto an ovenproof serving dish. Remove the plastic and pipe the egg whites over the entire surface. Bake in the hot oven until the meringue is just golden brown, about 5 minutes.

Nick Stellino’s version of baked Alaska is, as he says, a fabulous example of how to turn common, commercially packaged ingredients into a delicacy fit for a banquet. You may complete the cake through Step 3 up to 3 weeks before serving.

Baked Ice Cream Cake
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