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1
Sponge: Preheat oven to 325 degrees.
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2
In the bowl of an electric mixer, beat together the eggs, vegetable oil and sugar until light.
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3
Add the vanilla.
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4
Sift together the flour and baking powder.
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5
In 3 additions, alternately add the flour and baking powder with the milk.
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6
Pour the batter into a greased, parchment-lined jellyroll pan.
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7
Bake 25 to 30 minutes or until it springs back to the touch.
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8
When the cake is cool, invert from the pan onto a piece of parchment paper.
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9
Halve the cake lengthwise.
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10
Place a 2 quart bowl on top of 1/2 the cake and cut around the bottom of the bowl.
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11
Reserve the rest of the cake.
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12
Set the cake round on a parchment lined sheet pan.
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13
Remove ice cream from freezer.
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14
Using a large spoon mound the chocolate ice cream on top of the cake round.
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15
Layer the strawberries on top of the chocolate ice cream.
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16
Top and continue to mound the coffee ice cream.
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17
You can make as many layers as you like.
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18
If the ice cream begins to soften too much, return to the freezer until firm and continue.
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19
Cut the remaining cake into triangles and cover the mound of ice cream with cake.
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20
Return cake to the freezer for at least 2 hours or up to 2 days.
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21
Meringue: Whip the egg whites until soft peaks form.
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22
Add the sugar and beat until stiff and glossy.
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23
As soon as the meringue is ready, remove the ice cream cake from the freezer.
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24
Spread the meringue evenly over the dessert in a swirling motion or pipe decoratively.
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25
Return to the freezer for at least 3 hours or up to 2 days.
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26
Warm Glossy Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water.
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27
Stir constantly until melted, then whisk in the corn syrup and water.
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28
Whisk until smooth and shiny.
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29
When ready to serve, heat the oven to 500 degrees.
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30
Remove the dessert from the freezer and place it in the oven.
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31
Bake 3 to 4 minutes or until browned.
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32
You can also use a blow torch to brown the meringue.
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33
After it is browned it's possible to freeze dessert again overnight before serving.
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34
Serve in slices with warm glossy chocolate sauce.
