This classic dessert goes together easily, but looks impressive. Sponge cake is topped with Grand Marnier, ice cream, and meringue, then served with fresh berries.
On a baking sheet, arrange cake slices. Sprinkle with liqueur. Place a scoop of ice cream on each. Cover and freeze for at least 2 hours.
In a large bowl, stir the water into 1/2 cup of the powdered sugar and the meringue powder. Beat with an electric mixer on high speed for 5 minutes. Gradually beat in remaining powdered sugar. Spread meringue over each cake and ice cream serving. Bake in a 500 degree F oven for 3 minutes or until meringue is golden. Serve immediately. If you like, garnish with raspberries. Makes 6 servings.