For the filling:

Cooking spray

6 tbsp sugar

3 large eggs (whites and yolks separated)

1 tsp vanilla extract

3 oz bittersweet chocolate (melted and cooled)

1 pinch salt

3 pints ice cream (any flavor)

For the meringue:

4 egg whites

¼ tsp cream of tartar

1 cup superfine sugar

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Preheat oven to 450°F (230°C) and lightly grease a baking sheet.
Beat the egg whites and salt until soft peaks form, then add sugar gradually until stiff peaks form.
Shape the ice cream into a round or oval shape using plastic wrap or parchment paper and freeze for 1-2 hours until firm.
Spread a thin layer of melted bittersweet chocolate over the ice cream and return to the freezer.
Once the chocolate has set, cover the ice cream completely with the meringue, creating swirls or peaks.
Bake for 3-5 minutes or until the meringue is golden brown.
Let sit for a few minutes before serving.

Allow enough time for freezing between steps to ensure the dessert sets properly.

You can use a blow torch to toast the meringue if preferred.

Leftovers can be stored in the freezer for up to 1 week.