|Cream of tartar||1⁄2 Teaspoon (2 Milliliter)|
|Sugar||6 Pound (90 Milliliter)|
|Instant coffee||2 Teaspoon (10 Milliliter)|
|Frozen chocolate brownies||10 Ounce (1 Package)|
|Vanilla ice cream/Chocolate ice cream||1 Quart (1 Brick)|
Just before dinner beat the egg whites and cream of tartar together until fluffy, then beat in the sugar and coffee until stiff and shiny.
Remove a frozen brownie layer from its aluminum package and set on the bottom of an inverted cake pan, pie plate or foil covered square of cardboard.
Unwrap the ice cream and set in the centre of the brownie oblong.
Cover entirely with the meringue and sprinkle lightly with sugar, chocolate drink powder or finely chopped nuts.
Return to the freezer unwrapped.
At dessert time, bake at 475F (240C) for 4 minutes.