Step 1

Slice the pound cake into 1/2 inch slices. Set aside.

Step 2

Spray a 9-inch freezer-safe bowl with cooking spray. Then, line the bowl with plastic wrap, leaving overhang as tall as the bowl. Fill the bowl with scoops of chocolate ice cream and strawberry ice cream, alternating the flavors every few scoops. Smooth the top of the ice cream with a spatula to create an even layer.

Step 3

Place the pound cake on top of the ice cream, trimming any slices as needed, to fill out the entire length of the bowl. You will probably not need the entire pound cake. Cover with the plastic wrap overhang. Freeze the ice cream and cake for at least 3 hours, until firm.

Step 4

Once the ice cream is firm, make the meringue. Place the egg whites and cream of tartar in a large bowl. Mix until on high speed until foamy, about 2 minutes.

Step 5

Gradually add in the granulated sugar while mixing. Mix until the meringue is glossy and the meringue forms stiff peaks. This should take about 5 minutes.

Step 6

Remove the cake from the freezer. Unwrap the top of the plastic wrap from the cake. Place a serving board or large plate on top of the cake and then invert the bowl onto the platter. Remove the bowl and then unwrap the remaining plastic wrap from the cake.

Step 7

Frost the ice cream with the prepared meringue using a spoon or piping bag.

Step 8

Use a kitchen torch to toast the meringue or place it under the oven broiler for 3-4 minutes. Slice and serve immediately.