Frothy meringue hides luscious ice cream on a slim cake base. Make most of it ahead of time, then finish it off at the last minute for a dramatic dessert.
- 1/2 (298-g) pound cake, fresh or frozen
- 1-3/4 cups (425 mL) mint chocolate chip ice cream, about 7 regular-size scoops
- 1-3/4 cups (425 mL) strawberry ice cream, about 7 regular-size scoops
- 4 egg whites or 1/2 cup (125 mL) liquid egg whites
- 1/2 cup (125 mL) granulated sugar
- 1 tsp (5 mL) vanilla
- Cut cake into slices about 1/3 inch (0.8 cm) thick.
- Press slices into bottom of a 9-inch (23-cm) pie plate, breaking to fit.
- Top with scoops of ice cream, alternating flavours.
- Cover with plastic wrap and press to flatten ice cream so entire surface of cake is covered.
- Freeze at least 4 hours, preferably overnight.
- Just before serving, preheat oven to 450F (230C).
- Place egg whites in a large bowl.
- Using an electric mixer, beat whites until soft peaks form when beaters are lifted, 2 to 3 minutes.
- Then gradually beat in sugar and vanilla, about 1 minute.
- Remove pie plate from freezer and set on a rimmed baking sheet.
- Spoon dollops of meringue over surface of ice cream and spread to edges of plate.
- Using back of a spoon, swirl meringue to form peaks.
- Place in centre of preheated oven and bake until meringue peaks are golden brown, about 5 minutes.
- Remove from oven, slice into wedges and serve immediately.