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Chocolate Meringue Ice-Cream Cake

cakes, vegetables, chocolate

4 egg whites
4 teaspoons cream of tartar
pinch salt
1 cup granulated sugar
1 teaspoon vanilla
3 tablespoons cocoa powder
8 cups vanilla ice cream
1/2 cup whipping cream
1 cup sliced strawberries

Line 2 baking sheets with parchment paper or greased and floured foil. Using 8-inch (5 cup) round cake pan as guide, draw 2 circles on each sheet; turn parchment paper over. Set aside. In bowl, beat together egg whites, cream of tartar and salt until soft peaks form; beat in sugar, 2 tablespoons at a time, until stiff glossy peaks form. Stir in vanilla. Sift cocoa over top; fold in. Spoon one-quarter of the mixture onto each circle; spread evenly to edge. Bake in top and bottom thirds of 275°F oven for about 1 hour or until tops are firm to the touch, switching pans halfway through. Transfer to rack; let cool completely. Peel off paper. (Make-ahead: Wrap in foil and store in cool, dry place for up to 5 days.) Let ice cream soften for 30 minutes in refrigerator. Spread heaping 2 1/2 cups ice cream on 1 of the meringues. Repeat layers twice. Top with remaining meringue. - Freeze for 2 hours or until firm, or for up to 24 hours. To serve, whip cream; spread on top of meringue. Arrange strawberries attractively over cream. TIP: For easy layering, spread ice cream in plastic wrap-lined 8-inch (5 cup) round cake pan; unmould onto plastic wrap lined baking sheet. Repeat twice to make 3 ice-cream layers. - Freeze until firm.

Contributor: Canadian Living - July, 1999

Yield: 12 servings

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