|Rum raisin ice cream/Maple walnut ice cream||3 Pint|
|Baked 9 inch cake||1|
|White rum/Orange juice||1⁄4 Cup (4 tbs)|
|Egg whites||1 Cup (16 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Superfine sugar||3⁄4 Cup (12 tbs)|
Line a 6-cup bowl by criss-crossing 6 (3-inch) strips aluminum foil.
Foil should extend 1 inch beyond edge of bowl.
Firmly pack lined bowl with 3 pts. rum raisin (or maple walnut) ice cream which has been standing in refrigerator 30 minutes to soften.
Set in freezer at least 1 hour, until ice cream is firm.
Place a double thickness of heavy duty foil on a baking sheet.
Place 1 baked, 9-inch cake layer on foil and sprinkle with 1/4 cup white rum or orange juice.
In large bowl of electric mixer, beat 1 cup egg whites with 1/4 teaspoon each cream of tartar and salt until egg whites are stiff.
Gradually beat in 3/4 cup superfine sugar and continue beating until stiff peaks are formed.
Unmold ice cream onto cake layer, removing foil strips.
Swirl meringue completely over cake and ice cream.
Place immediately on lowest rack in oven and bake 3 to 5 minutes at 475Â°, or until meringue is pale golden.
Trim away excess foil and serve at once.