INSTRUCTIONS

1. Line a sheet tray with parchment paper. Cut 2 1/2-inch rounds out of the sliced pound cake and set onto the sheet tray. Layer a teaspoon of caramel sauce and 3 to 4 banana slices onto 8 rounds of cake, then top each with a second layer of cake and press lightly to seal.
2. Top each mini layer cake with a scoop of neapolitan ice cream and place in the freezer for about an hour.
3. When cakes are almost fully frozen, place the egg whites, sugar and cream of tartar in a heatproof bowl over a saucepan of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm, about 5 minutes.
4. Whip mixture with the whisk attachment of a stand mixer until the mixture is lofty, glossy and holds stiff peaks. Add vanilla, mix well and place mixture into a piping bag.
5. Pipe meringue onto frozen layer cakes, covering the entire surface. Toast the meringue with a brulee torch, top with a cherry and serve immediately with hot fudge sauce and chopped peanuts.