Just before dinner beat the egg whites and cream of tartare 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 for 4 minutes.
Slice into 6 or 8 servings.