Preparation

• Remove the inside of angel cake leaving one inch thick sides and bottom to form a trench. Fill with ice cream. Freeze until ready to use.
  For meringue: In an electric beater, whisk egg whites with cream of tartar until meringue is firm. Add sugar and vanilla.
  Beat for 2 more minutes. Cover cake entirely with meringue using a pastry bag fitted with a decorative tube. Bake at 450 degrees for 1 to 2 minutes to brown. Decorate with whole berries and serve.