Fruit Cake with Ice Cream and Meringue

1 Preheat the oven to 280°C

Cut the tops off the fruitcakes

With the help of a knife, remove the insides, leaving a border of 2 cm

Grate the insides, the tops, and mix with the ice cream

Fill the fruitcakes and freeze for 12 hours

2 Whip the egg whites until snowy, continue whipping and add the sugar gradually to form firm peaks

Place the fruitcakes in a baking dish

Distribute the meringue over each one and bake until golden brown

Sprinkle with lemon zest and serve immediately.