* 8 cups neapolitan ice cream slightly softened
* 1 pound cake sliced 1″ thick
* 6 egg whites room temperature
* ¼ teaspoon cream of tartar
* ¾ cup sugar
Line a 3 qt bowl with plastic wrap. Scoop the ice cream into the bowl ensuring to mix up the colors and press to remove any spaces.
Top with pound cake slices cutting to fit the bowl so the ice cream is covered. Gently press the cake into the softened ice cream. Cover well and freeze 3 hours or for up to 2 weeks.
Beat egg whites and cream of tartar with a mixer on high until foamy, about 3 minutes. Add sugar and continue beating until stiff peaks form.
Remove plastic wrap and invert the cake onto a baking sheet. Cover with meringue. Place uncovered in the freezer for at least 1 hour or up to 24 hours.
Preheat oven to 500°F. Bake the dessert about 3-5 minutes or until meringue is golden.
Allow to cool/rest 5 minutes before slicing.