Ice-Parfait-Cake
with flamed Meringue

16 Ladyfingers (german Löffelbiskuits)
10 Tbs Grand Marnier
6 eggs
225g sugar
5 EL water
zests of 1 organic orange
400ml cream
150g powdered sugar

Coarsley break the ladyfingers and place them in a bowl. Drizzle them with 5 Tbs of Grand Marnier. Set aside. 
Separate the eggs, cover the whites and keep them in the fridge. 
Place 225g of sugar, 5 Tb water and the orange zests in a small saucepan and bring to boil. Let simmer until the liquid foams heavily and begins to thicken. It should run from a spoon like syrup. Take off the heat and let cool slightly. 
Whisk the egg yolks with an electric mixer until frothy, then poor in the liquid sugar mixture in a thin stream while mixing. Continue mixing until you get a light and foamy mixture. Poor in the remaining 5 Tbs of Grand Marnier and mix.  
Whip the cream and carefully fold it under the mixture. Add the soaked, broken ladyfingers and fold them in. 
Poor the Ice-Parfait-Mixture in a big, round bowl, cover it with plastic foil and place it in the freezer overnight (or longer). 
Whisk the egg whites with an electric mixer for about 10 seconds, then begin to add the powdered sugar, spoon by spoon, why mixing on high speed until you  get a very stiff meringue. 
Remove the Parfait from the freezer, let it warm a little bit (for a few minutes, or warm the outside of the bowl with your hands).
Place a big plate on top of the bowl, then turn it quickly and remove the bowl. 
With a big spoon, cover the cake with the meringue, then quickly flame it with a chef’s blowtorch. Serve immediately.