Whisk heavy cream in a stand mixer until you reach stiff peaks, about 4-5 minutes. Set aside.

In a saucepan, add eggs, sugar, cardamom, and salt, and whisk continuously over low heat until the mixture reaches 165°F (74 °C), about 5-8 minutes. Remove from heat and vigorously whisk until pale and fluffy. I suggest using a hand mixer or a large balloon whisk.

Gently fold the whipped eggs into the whipped cream until well combined.

If you’re making one large baked Alaska, line a large bowl with plastic wrap and pour the semifreddo into the mold. Cover with plastic wrap and freeze for at least one hour. Slice a pound cake lengthwise into flat slabs. Lay the slabs side by side like tiles to create one large sheet. Use the base of your mold to trace and cut out a circle. Place the cake circle on top of the semifreddo (or ice cream), pressing gently to secure. Place the semifreddo bake into the fridge to freeze fully.

If you’re making small ones, take the pound cake and slice it lengthwise into 1/2-inch-thick slices. Use a cookie cutter the same size as the mold and punch out your cake. Pour the semifreddo mixture into each mold and top with a slice of pound cake. Cover with plastic wrap and freeze solid.

Make the meringue by adding egg whites and cream of tartar to a bowl of a stand mixer. Place the bowl over a pot of simmering water and gently whisk until it reaches 160°F. Whisk the egg whites with the stand mixer while slowly streaming in the sugar and then add the salt. Whisk for 7-10 minutes or until you have a thick, glossy meringue that doesn’t feel grainy when you rub it between your fingers. Whisk in the vanilla and spoon the meringue into a piping bag.

Gently remove the semifreddo from its molds and place it onto a plate. Pipe the meringue around the entirety of the semifreddo, making sure there are no gaps. Use a spoon to swoop and swirl the meringue. Use a blow torch or brulee torch to torch until golden brown. Serve immediately!