This indulgent dessert is a caffine take on the classic...
1 quart coffee ice cream
1 x 9" sponge cake layer
5 egg whites
1 tsp vanilla
1/2 tsp cream of tartar
2/3 cup sugar
Stir ice cream to soften. Line a 1 1/2 quart bowl with plastic wrap. Spoon ice cream into bowl. Invert ice cream onto cake and freeze until firm. Make meringue by beating egg whites with vanilla and cream of tartar until soft peaks form. Gently add sugar and beat until the peaks are stiff. Transfer the cake and ice cream to a baking sheet. Remove plastic wrap. Ice with meringue and seal edges to baking sheet. Bake at 500 degrees for a few minutes until golden. Serve right away!!
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