Recipe Cook Time
|:||45 Minutes + Freezing Time (8hrs)|
Slice a thin slice of cake and fit into the foil lined paper.
Soften the ice-cream enough to be able to spread evenly over it. Cover and freeze for about 8 hours or till firm.
Beat egg whites, cream of tartar, salt and sugar till very stiff peaks form. Immediately turn cake and ice-cream upside down on to an oven proof serving dish.
Cover all over with the egg white mixture, completely to seal.
Preheat oven to 425 F-225 C. Remove ice-cream from the freezer and bake 8-10 minutes, or till the meringue is a little firm on top and serve.