Baked Alaska with Ganache 4 servings 4 short cake rounds (available at local grocery stores) 4 scoops ice cream (any flavor, use #16 scoop) Meringue Ganache

Place scoops of ice cream on short cake rounds, place in freezer to firm (approximately 20 minutes), make meringue. Remove ice cream short cake rounds from freezer and coat each one generously with meringue (it may get messy, but keep going), place coated ice cream short cake rounds back in freezer to firm (approximately 30 minutes). Remove from freezer, place on metal cookie sheet, using a lighted blow torch, apply flame to each cake to caramelize the meringue, place on plate covered with ganache, serve.