Vegetable oil, for brushing
1 pint raspberry, passion fruit or other sorbet, softened
1 pint vanilla ice cream, softened
1 quart chocolate ice cream, softened
1 cup chocolate wafer crumbs (about 17 crushed wafers)
one loaf pound cake
one cup egg whites (about six big), at room temperature
Pinch of cream of tartar
- Make the ice cream cake: Brush a three-quart metal bowl with vegetable oil line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to generate a mosaic of colors and shapes. Place a piece of plastic wrap on leading of the ice cream press down to close the gaps amongst scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until finally set, about 30 minutes.
- Remove the wrap and spread the remaining chocolate ice cream in an even layer on best of the crumbs. Cut the pound cake into one/two-inch-thick slices fully cover the ice cream with the slices, trimming as essential (you will use about two-thirds of the cake). Cover with fresh plastic wrap and freeze till company, at least 2 hrs or up to 2 days.
- Make the meringue: Whip the egg whites and cream of tartar in a massive bowl with a mixer on medium-substantial pace until foamy, about two minutes. Progressively beat in the sugar on large speed until finally the whites are glossy and hold stiff peaks.
- Get rid of the prime layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until finally it slips out.) Remove the rest of the plastic wrap and cover the ice cream totally with the meringue, making the dome-shaped prime somewhat thicker than the sides. Kind swirly peaks in the meringue employing the back of a spoon. Freeze for at least three far more hrs.
- Preheat the oven to 500 degrees. Bake the cake until finally the meringue peaks are golden, about four minutes, or brown the meringue with a blowtorch. Allow the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.