Baking Time: 4 minutes
Serves: 12 people
Source: www.foodnetwork.com
Ingredients
- vegetable oil
- 1 pint fruit sorbet, softened
- 1 pint vanilla ice cream, softened
- 1 quart chocolate ice cream, softened
- 1 cup chocolate wafer crumbs
- 1 loaf pound cake
- 1 cup egg whites at room temperature (approx. 6 large eggs)
- pinch of cream of tartar
- 1 cup sugar
Directions
- Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap.
- Fill the bowl with alternating scoops of each type of ice cream, reserving half of the chocolate ice cream.
- Place a piece of plastic wrap on top of the ice cream; press down to close any gaps and to even out the surface.
- Remove the plastic wrap and sprinkle the ice cream with wafer crumbs.
- Cover with plastic wrap, press gently, and freeze until set, about 30 minutes.
- Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs.
- Cut the pound cake into 1/2-inch-thick slices and use them to completely cover the cake, trimming as needed.
- Cover with plastic wrap and freeze until firm, at least two hours or up to two days.
- To make the meringue, whip the egg whites and cream of tartar in a large bowl until foamy, about two minutes.
- Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
- Remove the to player of plastic wrap, then invert the cake onto a parchment-lined baking sheet (let the cake stand overturned until it slips out).
- Remove the rest of the plastic wrap and cover the ice cream completely with meringue, making the top slightly thicker than the sides and using the back of the spoon to make swirly peaks.
- Freeze for at least three more hours.
- Preheat oven to 500. Bake the cake until the meringue peaks are golden, about 4 minutes.
- Let the cake soften at room temperature for 5-10 minutes before slicing.
