Ingredients

The following ingredients have 8 Servings
  • 8 cups neapolitan ice cream (slightly softened)
  • 1 pound cake (sliced 1" thick)
  • 6 egg whites (room temperature)
  • ¼ teaspoon cream of tartar
  • ¾ cup sugar

Instruction

  • Line a 3 qt bowl with plastic wrap. Scoop the ice cream into the bowl ensuring to mix up the colors and press to remove any spaces.
  • Top with pound cake slices cutting to fit the bowl so the ice cream is covered. Gently press the cake into the softened ice cream. Cover well and freeze 3 hours or for up to 2 weeks.
  • Beat egg whites and cream of tartar with a mixer on high until foamy, about 3 minutes. Add sugar and continue beating until stiff peaks form.
  • Remove plastic wrap and invert the cake onto a baking sheet. Cover with meringue. Place uncovered in the freezer for at least 1 hour or up to 24 hours.
  • Preheat oven to 500°F. Bake the dessert about 3-5 minutes or until meringue is golden.
  • Allow to cool/rest 5 minutes before slicing.