1/2 gallon strawberry ice cream or 1/2 raspberry and 1/2 strawberry ice cream
3 egg whites
1/4 teaspoon cream of tartar
3 tablespoons confectioners' sugar
1 teaspoon vanilla
Remove the inside of angel cake leaving one inch thick sides and bottom to form a trench. Fill with ice cream. Freeze until ready to use.
For meringue: In an electric beater, whisk egg whites with cream of tartar until meringue is firm. Add sugar and vanilla.
Beat for 2 more minutes. Cover cake entirely with meringue using a pastry bag fitted with a decorative tube. Bake at 450 degrees for 1 to 2 minutes to brown. Decorate with whole berries and serve.