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1/2 298-g pound cake, fresh or frozen
1 3/4 cups mint chocolate chip ice cream, about 7 regular-sized scoops
1 3/4 cups strawberry ice cream, about 7 regular-sized scoops
4 egg whites, or 1/2 cup liquid egg whites
1/2 cup granulated sugar
1 tsp 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.
Calories 250, Protein 4.6g, Carbohydrates 38.2g, Fat 9.3g, Sodium 140mg.
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.