2 qt. vanilla ice cream, softened
8 inch round pound cake
2 cups sweetened, sliced strawberries
6 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
Additional sliced strawberries, if desired
Put heavy foil on a board slightly larger than the cake. Put the ice cream on the cake and hollow out the center enough to fill with the strawberries. Spread remaining ice cream over the berry filled opening and freeze while you make the meringue.*
Beat the egg whites with the cream of tartar until stiff. Beat in the sugar gradually and continue beating until stiff.
Spread meringue over the ice cream and cake, making sure to cover completely.
Bake at 450 degrees until browned, about 5 minutes. Serve at once with sliced strawberries. For a super presentation, while dessert is baking, heat 1 shot of rum or cognac, and when you remove dessert from oven, splash top with warm liquor and light on fire to serve~!
Serves 12.
*This is a make ahead dessert up to this point. Shortly before serving time, make meringue & bake dessert.
