4 sponge
cake dessert shells or cake cut in 3 1/2" rounds
4 scoops ice cream of desired flavor
3 egg whites 1/4 tsp. cream of tartar
6 Tbsp. sugar
1/2 tsp. vinegar
Place sponge cakes on cookie sheet. Top each with a scoop of ice
cream. Freeze firm.
Beat
egg whites with cream of tartar until frothy. Gradually beat in
sugar, a little at a time, continue beating until stiff and glossy.
Blend in vanilla.
Cover
prepared cake shells with meringue, covering completely the cake
and ice cream and sealing edges at bottom. Return to freezer until
time to serve.
When
ready to serve, preheat gas grill 10 minutes. Bake frozen Alaska
on gas grill set on medium-low with cover down 3 to 5 minutes or
until meringue is browned. Serve immediately.
