Preheat the oven to 230C/450F/Gas 8. Cut
the ginger cake lengthways into three slices. Stamp out two rounds from
each slice, using a 5 cm/2 in pastry (cookie) cutter, and put on a
baking sheet. Top each cake round with a large scoop of coffee ice
cream, then place the baking sheet in the freezer for at least 30
Whisk the egg whites and cream of tartar
until soft peaks form. Gradually add the sugar and continue whisking
until the mixture forms stiff peaks. Fold in the preserved stem ginger.
Carefully spoon the meringue and ginger mixture into a piping (pastry)
bag fitted with a large plain nozzle.
Quickly pipe the meringue over the ice
cream, starting from the base and working up to the top. Bake in the
oven for 3-4 minutes, until the outside of the meringue is crisp and
lightly tinged with brown. Serve immediately.
Cook's Tips: The ice cream is
insulated in the oven by the tiny bubbles of air in the meringue, so
ensure it is completely covered. Once coated, the ice cream cakes could
be frozen until ready to cook.