Preparation

• Slice the prepared cocoa sponge cake in two horizontally. Sprinkle cakes with Grand Marnier.
  Place one cake on a heatproof plate or platter, arrange strawberries over cake, top with remaining cake.
  Soften ice cream slightly, spoon onto cake, shape into a dome, cover, freeze until firm.
  Beat egg whites in a medium bowl with an electric mixer. until soft peaks form. Gradually add sugar while beating.
  Spoon meringue into a large piping bag fitted with a tube. Starting with the base of the cake, pipe mixture evenly around cake and ice cream until completely covered.
  Bake in a 500 degree oven for about 3 minutes or until meringue is lightly brown.
  Serve immediately.