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This super cool dessert is surprisingly easy and the new twist is the change in the flavor of the ice cream.
Makes 12 servings
1 3-ounce package lady fingers (12 lady fingers)
1 quart Rocky Road ice cream softened
4 eggs white at room temperature
1/4 teaspoon salt
6 tablespoons sugar
2 10-ounce packages frozen strawberries in syrup, thawed
Line a 9 x 1 and a 1/2 -inch round baking pan with plastic wrap so plastic wrap hangs over edges. You can also use wax paper for this or parchment paper, all will work well. Coat with non-stick cooking spray. Split lady fingers lengthwise. Cut twelve in half crosswise, making 24 pieces; stand on end, with flat-end down, around outer edge of pan.
Spoon softened ice cream into pan; smooth top. Arrange remaining lady fingers in a single layer on top of ice cream, cutting to fit as needed. Cover with plastic wrap and freeze at least 4 hours or until firmly frozen.
In a small mixer bowl at high speed, beat egg whites and salt until soft peaks form. Gradually beat in sugar until glossy and stiff peaks form.
Remove pan from freezer and uncover. Using edges of plastic wrap, unmold frozen mixture onto a heatproof platter or cutting board with lady fingers on bottom. Remove plastic wrap. Spread meringue over entire top and sides, sealing well.
Preheat oven to 500°
Bake for 2 to 3 minutes or until meringue begins to brown. Do not go far from oven. Cut and serve immediately, spooning some strawberries over each piece. You can also use a flame torch to brown the Meringue if you have one and know how to use it.