Giant S'mores Cake

Ingredients:

• 500 g sweet cookie mix (and other necessary ingredients)
• 3/4 cup crushed whole wheat graham crackers (about 175 g)
• 300 g chocolate sauce or boiled condensed milk
• 1500 ml vanilla ice cream, one rectangular block
• 6 egg whites
• A pinch of cream of tartar
• 1 cup of sugar

Preparation:

1. Make a giant one graham cracker: Substitute crushed graham crackers for 3/4 cup of the cookie mix and prepare the dough as directed on the package.
2. Divide the dough in half. Roll each piece into a 24 cm square, placing each piece on a separate sheet of parchment paper. Place the dough and parchment paper on 2 baking sheets.
3. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Bake the cookies for 12-15 minutes, until golden brown and cooked through. While they're still hot, trim the edges with a knife to create perfect squares measuring 22 cm (9.5 in) on each side.
4. Using a butter knife, make a groove in the center of each cookie, then use a skewer or chopstick to make holes as shown in the photo. Cool completely.
5. Using a spatula, spread chocolate sauce in wavy lines on 1 cookie. Refrigerate.
6. Soften the ice cream slightly, then remove the packaging and place it on a piece of plastic wrap. Cover with another piece of plastic wrap and flatten it slightly. Freeze for 1 hour until firm.
7. Meanwhile, prepare the meringue: Beat the egg whites with cream of tartar in a mixer at medium-high speed until foamy, then gradually add sugar, continuing to beat the mixture at high speed until thick foam forms.
8. Remove the film from the ice cream and spoon it onto the sauce-covered cookies. Using a spatula, spread the resulting meringue over the ice cream, slightly extending over the edges.
9. Use a blowtorch to brown the meringue, then carefully place the second cookie on top. Freeze the cake.
10. Before serving, soften slightly and cut into portions.