1 pound cake
1 qt. of your favorite ice cream, softened
5 egg whites
2 tsp pure bourbon vanilla extract
1/4 tsp cream of tartar
2/3 c sugar
Line a baking sheet with wax paper. Cut pound cake horizontally into 3 equal pieces. Place bottom layer of cake on prepared baking sheet.
Cut ice cream into 4 inch-thick slices. Place one ice cream slice on first cake layer, top with second cake layer. Repeat two more times. Cover cake with plastic wrap and freeze until about 3 – 4 hours, or until firm.
Beat egg whites and cream of tartar in large bowl until soft peaks form. Beat in vanilla. Gradually add sugar. Beat until stiff peaks form.
Spread meringue over cake, covering completely. Freeze cake overnight. Holding kitchen torch close to meringue and moving in a side-to-side motion, lightly brown meringue.
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