Preheat the oven to 350F. Lay the slice of pound cake down in a 8" casserole dish and set aside.

Whisk together the eggs, 1/2 cup sugar, and vanilla in a bowl until well combined and light in color. Meanwhile, bring the milk to a simmer in a saucepan over medium heat. Temper the egg mixture by slowly stream in the hot milk by constantly whisking.

Pour the mixture in the casserole dish. Make sure all the pound cake is soaked in the liquid. Bake for 30 minutes until the filling is firm. Once cooked, remove from the oven and let cool slightly. Spread the strawberry jelly evenly over the top.

In a stand mixer, whisk your egg whites on medium speed until very foamy. Slowly add your 1 cup of sugar and whisk until you get stiff glossy peaks.

At this point, you can pipe stars with the meringue on the edges of the dish and create a trellis pattern on the center. I decided to mound it on top and get beautiful brown peaks. Return the pudding back to the 350F oven for 10 minutes until the meringue gets lightly brown.