Special Cascades Ice Cream Dessert
|Cream of tartar||1 Pinch|
|Peppermint ice cream||1 Quart|
|Super fine sugar||2⁄3 Cup (10.67 tbs)|
|Chocolate ice cream||1 Quart|
|Chocolate sauce||1 Cup (16 tbs)|
Preheat the oven to 475Â° F.
10 minutes before the meringue is ready to be browned.
Place the Spongecake on an ovenproof plate or platter.
Spread the peppermint ice cream on top of the Spongecake.
Freeze for 30 minutes.
Spread the chocolate ice cream on top of the peppermint ice cream.
Freeze for 1 hour.
Beat the egg whites until frothy.
Add a pinch of cream of tartar and beat until soft peaks form.
Gradually add the sugar and beat until stiff peaks form.
Add the vanilla.
Fill a pastry bag fitted with a decorative tip with meringue.
Spread the rest of the meringue over the cake in a layer 3/4 inch thick right down to the platter.
Pipe meringue around the base of the dessert and make swirls on the top.
Freeze for 2 hours.
Bake at 475Â° F for 3 minutes or until the meringue is lightly browned.
Serve with chocolate sauce.