This is an easy way to make a delicious, colorful, fun dessert.  The ice cream and jam layer is prepared ahead of time and frozen, requiring only a few minutes to beat the meringue and bake just before serving.  Also, it’s easy to simply double the ingredients if you want more than four servings.  Any good jam will work, but I am using some that I made last summer with fresh strawberries and Kelli’s recipe for Balsamic Strawberry Jam.


  • 4 slices pound  cake
  • 4 scoops vanilla ice cream
  • 1/4 cup of your favorite jam
  • 2 egg whites
  • ½ tsp. vanilla
  • ¼ tsp. cream of tartar.
  • 4 Tblsp. granulated sugar

In each of four custard cups, place a scoop of vanilla ice cream …


… and a tablespoon of jam.

Cover and freeze until ready to serve.

When ready to serve, preheat oven to 500 degrees F and make the meringue:

Beat egg whites until frothy; add vanilla and cream of tartar – beat until soft peaks form.  Gradually add granulated sugar a tablespoon at a time, beating until stiff peaks form.

In each of four oven-proof dessert bowls, place a slice of pound cake.


Unwrap ice cream in custard cups and invert on top of cake slices so you have a layer of cake, jam and ice cream.


Working quickly divide the meringue among the four bowls, spreading the meringue to touch the sides of the bowls and completely cover the ice cream.


Place bowls on a baking sheet and place in oven until meringue is brown on top.  Watch carefully so the meringue doesn’t burn.  Serve immediately.