White Chocolate Green Tea Pagoda

1. For the meringue, whip egg whites to stiff peaks while gradually adding granulated sugar.

2. In a food processor, grind almonds with remaining meringue ingredients for 3 min.  Fold into egg whites. Spread mixture over sheet tray at 1⁄16-in. thick. Bake 12-14 min.

3. While still warm, cut meringue into 2 1⁄2 -in., 1 1⁄2-in., and 1-in. squares.

4. For the green tea syrup, bring water and corn syrup to a simmer and whisk in green tea powder and sugar. Combine cornstarch with some syrup and make a smooth paste. Stir paste back into the saucepan, simmer 1 min. and chill.

5. To assemble, slice ice cream into squares, slightly smaller than the meringue. Place a little syrup in center of each plate and top with meringue squares. Place largest square of ice cream on top of meringue and continue alternating the layers from largest to smallest. Drizzle with syrup.