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1
The day before, prepare the meringue: preheat oven to 200 degrees.
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2
Line a baking sheet with parchment paper.
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3
Using an electric mixer fitted with a whisk attachment, beat the egg whites, salt and cream of tartar on low speed.
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4
When soft peaks form, increase the speed and sprinkle in 3/4 cup of the sugar until the meringue holds stiff peaks.
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5
Spread meringue into a rough 1-inch layer on baking sheet.
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6
Bake until slightly sticky when pierced with a knife, about 2 hours.
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7
Turn off oven and leave meringue inside for a few hours to dry completely.
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8
Break into 1- to 2-inch chunks.
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9
Store in an airtight container for up to one week.
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10
Four hours before serving, assemble the fane: spray the inside of a 4-quart metal bowl with cooking spray and lay a large piece of plastic wrap against the inside of the bowl.
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11
Spread the ice cream evenly over the entire inside of bowl and plastic wrap.
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12
Cover and freeze.
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13
Two hours before serving, whip the cream.
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14
When it begins to thicken, add remaining sugar and the vanilla, then beat to soft peaks.
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15
Set aside 2 cups of the whipped cream and refrigerate.
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16
Fold nougat into remaining whipped cream, then add to the ice-cream-lined bowl.
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17
Cover and freeze.
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18
Just before serving, rewhip the reserved whipped cream to firm peaks.
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19
Turn the bowl out onto a platter, separating the plastic wrap from the bowl.
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20
Remove the plastic wrap.
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21
Cover the ice cream with whipped cream, followed by chunks of meringue.
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22
Sprinkle with chocolate shavings.
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23
Let soften a bit at the table before cutting into wedges.
