It’s one of those desserts from an era past, but it’s still delicious! Ice cream, served on cake, with a toasted meringue topping – YUM!!!There is no real recipe – just two or three flavors of ice cream that have different flavors, and look pretty together, and a layer of cake that will compliment them all… The hardest part is finding a bowl and cake pan that match at the widest diameter, and then room in your freezer for both.

This one was made with a fudge brownie cake, chocolate/chocolate chip ice cream, then vanilla, and finally strawberry ice cream in the center.

Bake a one-layer cake – wrap well and freeze. Partially thaw the darkest color ice cream, and press into the plastic wrap lined bowl, about an inch, inch and a half layer. You can use slightly smaller bowls to even out the layers. Freeze for a little while, while you let the next layer melt a little. Repeat the process. Freeze again, while what you want for the center gently thaws a while.

It’s best to do all of this at least a day before you intend to serve. You want everything frozen solid (after all, you ARE broiling ice cream!!).

Make a firm meringue using about 6 egg whites, a little sugar and a touch of vanilla. If you don’t have one of those propane torches, preheat the broiler.

Place the dome of ice cream onto the layer of cake (I TOLD you the plastic was a good idea - make sure that you remove it!). Slather in rough peaks with the meringue. Toast with the torch, or watch carefully under the broiler, until all the peaks are browned. Serve rather quickly, using a serrated knife dipped in hot water to slice.

Enjoy! (and freeze again soon if you haven’t served it all!!!)