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In a double boiler over simmering water, beat egg whites and cream of tartar with a portable mixer on low speed for 1 minute.
Continue beating on low speed until meringue reaches 160°, about 12 minutes. Remove from the heat; add vanilla. Beat on high speed until stiff peaks form.
Quickly spread over ice cream, sealing meringue to cake layer.
Roll dough in to a 12-in. square. Spread butter mixture to within 1/2 in. of edges. Top with…
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Remove the crusts from each slice of bread with a sharp knife. With a rolling pin, flatten each…
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