Recipe created and provided by Chef Crusco Catering in Austin, Texas
- 1 loaf Classic Pound Cake (or use brownies too – just break up)
- 1/2 gallon chocolate ice cream
- 1/2 gallon of vanilla ice cream
(For the Meringue)
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 6 ounces sugar
- Orange supremes (cut through the skin so you only get the actual flesh of the orange)
- Mint (leaves only)
- Slice pound cake loaf into 1/2-inch slices and using a 2-3 inch cookie cutter, cut pound cake into 6 individual portions.
- Place Saran wrap inside 6 small ramekins so the saran wrap hangs over the edges. Place the cake inside as well as a large scoop of chocolate ice cream on top of each round cake. Freeze until very hard, at least 1 hour.
- After 1 hour do the same with the vanilla ice cream. Place back into the freezer until hard again for about an hour.
- While the ice cream freezes, make your meringue:
- Using an electric mixer on medium speed, beat together the egg whites and cream of tartar to soft peaks (this means that the meringue will easily fold over when held upright).
- Continue to beat and add the sugar (1 tablespoon at a time) and whip until meringue has reached stiff peaks (this means that the meringue will hold stiff upright and not fold over).
- Place meringue in a pastry bag fitted with a large star tip (if not just use a gallon size zip lock bag and cut a small hole).
- Remove the ice cream and cake ramekins from the freezer. Using the saran wrap overlap, pull the little ice cream cakes out of the ramekin and remove the saran wrap. Place each cake onto a small plate.
- Quickly pipe the meringue evenly over the ice cream, covering completely. Use the broiler if needed but best is to use a torch and lightly toast the entire outer surface of the meringue until golden in color.
- Garnish with fresh mint and the orange supremes and serve immediately! Enjoy…