|What is ? Spumoni ice cream with Sponge cake recipe and meringue|
You can use any type of cake you want here- this recipe is more a basic rule of thumb to make this style
dessert, and the sky is the limit, whatever your heart desires!
I've used homemade spongecake, store bought poundcake, leftover slices of cupcakes without frosting!Anything, any flavor, but it needs to be at least 1/2" thick. You can also use any flavors of ice cream to experiment, my favorite combinations is pistachio ice cream with chocolate cake and meringue.
Purchase a half gallon of store bought favorite flavor ice cream (used is Italian Spumoni click to see definition to the left) Buy or make your favorite kind of cake in a loaf that will be easy to cut. ( For instance using a 13x9 cake pan to bake in.) A loaf style should be cut in half first.
Slice your choice of cake into at least 1/2-inch thick slices using a 3-inch round cookie cutter, cut pound cake into 6 individual portions and place on or a parchment paper lined cookie sheet.
Store bought pound cake can be used or homemade sponge cake recipe click here
Place a large scoop of spumoni or your favorite ice cream on top of each cut out cake round . Freeze cake and ice cream until very hard, at least 1 hour.
While the ice cream freezes, make your meringue:
6 egg whites
1/4 teaspoon cream of tartar
6 ounces sugar
Preheat the oven to broil and place a rack 8 inches from the top of the oven.
Beat with a mixer, using the whip attachment, on medium speed, beat together the egg whites and cream of tartar to soft peaks.Add the sugar, 1 tablespoon at a time. Whip until meringue has reached stiff peaks.
Remove the ice cream rounds from the freezer. Place cake ice cream mounds in ramekins or leave on cookie sheet. Quickly spread the meringue evenly over the ice cream, covering completely.
Place in the broiler and broil just until tops are browned, about 2 minutes. Remove from the oven and serve immediately.
A very easy simple but elegant dessert....enjoy!