Ingredients 1 frozen pound cake (10 3/4 ounces) in aluminum loaf pan, unthawed, or 1 homemade 4 1/2-by-8 1/2-inch pound cake ( homemade pound cake recipe ), room temperature 2 cups raspberry sorbet, softened 1 cup vanilla ice cream, softened 1/2 cup coarsely chopped chocolate wafer cookies 2 large egg whites Cream of tartar 1/2 cup sugar 1/2 teaspoon pure vanilla extract Directions Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on two sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days). In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foa...
