Chocolate Meringue Ice-Cream Cake
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.
Servings: Makes 12 servings
Ingredients:
| 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% |
-
4 egg whites
1/4 tsp (1 mL) cream of tartar
Pinch salt
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
3 tbsp (50 mL) cocoa powder
8 cups (2 L) vanilla ice cream
1/2 cup (125 mL) whipping cream
1 cup (250 mL) 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
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