sponge cake desert cups (the ones commonly used for strawberries)
any flavor ice cream
4 egg WHITES
1 teaspoon vanilla
1/2 teaspoon cream of tarter
2/3 cup sugar
1/4 cup finely chopped walnuts
Put a scoop of ice cream in each desert cup (I put the desert cups on a cookie sheet THEN put the ice cream in them), cover losely, then place the ice cream filled cups into the freezer for at least 1 hour.
At serving time, PREheat oven to 500 degrees. Beat the egg whites, vanilla and cream of tarter till SOFT peaks form (tips curl). Gradually add sugar beating till STIFF peaks form (tips stand straight up). Fold in chopped walnuts. From the bottom edges of the desert cup, In a circular motion around the whole cup, spread each frozen ice cream filled desert cup with the egg white mixture, be sure to seal the exposed bottom edges of the cup to the cookie sheet with egg white mixture. When done, you shouldn’t be able to see any of the cake or ice cream.
Bake in the pre heated oven for about 3 minutes or till golden brown.
Serve Immediately.