Layers of crunchy meringue, nutty praline and creamy chocolate ice cream meld seductively in this make-ahead dessert.
- Portion size 12 servings
Meringues: Line rimmed baking sheet with parchment paper. Using 8-inch (1.2 L) round metal cake pan as guide, trace 2 circles onto parchment paper. Turn paper over.
In bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form; fold in pecans and vanilla. Spoon onto circles, smoothing tops.
Bake in bottom third of 225°F (110°C) oven until dry and crisp, 1-1/2 to 2 hours. Turn off oven; let cool in oven, 2 hours. (Make-ahead: Store in airtight container in cool, dry place for up to 5 days.)
Praline: Spread pecans on parchment paper-lined rimmed baking sheet. In heavy saucepan, stir sugar with 3 tbsp (50 mL) water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water. Bring to boil; boil vigorously, without stirring but brushing down side of pan, until dark amber, about 8 minutes.
Pour over pecans; let cool. Break into pieces; chop coarsely and set aside. (Make-ahead: Store in airtight container for up to 5 days.)
Soften ice cream in refrigerator until spreadable, about 30 minutes. Place 1 meringue on 10-inch (25 cm) plate; spread with half of the ice cream. Sprinkle half of the praline pieces over top; press gently into ice cream. Top with remaining meringue; spread remaining ice cream over top and side, smoothing side. Cover with plastic wrap; freeze until very firm, about 8 hours. (Make-ahead: Freeze for up to 2 days.)
Dip 2 metal spatulas in warm water; dry off. Slide under edge of cake to loosen; transfer to serving platter. Sprinkle with remaining praline pieces.
Nutritional facts <b>Per serving:</b> about
- Sodium 80 mg
- Protein 5 g
- Calories 333.0
- Total fat 16 g
- Cholesterol 30 mg
- Saturated fat 6 g
- Total carbohydrate 47 g
- Iron 7.0
- Folate 8.0
- Calcium 9.0
- Vitamin A 11.0
- Vitamin C 2.0