Chocolate Meringue Ice-Cream Cake
55 people added this to their Recipe Box
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 288 |
| pro | 5 g |
| total fat | 14 g |
| sat. fat | 8 g |
| carb | 40 g |
| fibre | 1 g |
| chol | 51 mg |
| sodium | 103 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 2 |
| vit A | 14 |
| vit C | 12 |
| folate | 3 |
Strawberries, whipped cream and chocolate create a sumptuous colourful dessert. Make it all summer long with other fresh berries then try it using juicy peaches or nectarines.
Ingredients
- 4 egg whites
- 1/4 tsp cream of tartar
- 1 Pinch salt
- 1 cup granulated sugar
- 1 tsp vanilla
- 3 tbsp cocoa powder
- 8 cups vanilla ice cream
- 1/2 cup whipping cream
- 1 cup sliced strawberries
Preparation
Line 2 baking sheets with parchment paper or greased and floured foil. Using
8-inch (1.2 L) round cake pan as guide, draw 2 circles on each sheet; turn parchment paper over. Set aside.
In bowl, beat egg whites until foamy; beat in cream of tartar and salt until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form; stir in vanilla. Sift cocoa over top; fold in.
Spoon one-quarter of the meringue mixture onto each circle; spread evenly to edge.
Bake in top and bottom thirds of 275°F (140°C) oven until tops are firm to the touch, about 1 hour, rotating and switching pans halfway through.
Transfer meringues to rack; let cool completely. Peel off paper. (Make-ahead: Wrap in foil and store in cool, dry place for up to 5 days.)
Let ice cream soften for 30 minutes in refrigerator. Spread heaping 2-1/2 cups (625 mL) ice cream on 1 of the meringues. Repeat layers twice. Top with remaining meringue. Freeze until firm, about 2 hours. (Make-ahead: Freeze for up to 24 hours.)
To serve, whip cream; spread on top of meringue. Arrange strawberries attractively over cream.
8-inch (1.2 L) round cake pan as guide, draw 2 circles on each sheet; turn parchment paper over. Set aside.
In bowl, beat egg whites until foamy; beat in cream of tartar and salt until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form; stir in vanilla. Sift cocoa over top; fold in.
Spoon one-quarter of the meringue mixture onto each circle; spread evenly to edge.
Bake in top and bottom thirds of 275°F (140°C) oven until tops are firm to the touch, about 1 hour, rotating and switching pans halfway through.
Transfer meringues to rack; let cool completely. Peel off paper. (Make-ahead: Wrap in foil and store in cool, dry place for up to 5 days.)
Let ice cream soften for 30 minutes in refrigerator. Spread heaping 2-1/2 cups (625 mL) ice cream on 1 of the meringues. Repeat layers twice. Top with remaining meringue. Freeze until firm, about 2 hours. (Make-ahead: Freeze for up to 24 hours.)
To serve, whip cream; spread on top of meringue. Arrange strawberries attractively over cream.
Source : Barbecue Plus: 2005
- Keywords : Bake; Dessert; Refrigerate/Chill; Strawberries; Ice cream;
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