Tested till perfect Chocolate Meringue Ice-Cream Cake

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.

By The Canadian Living Test Kitchen

Source: Barbecue Plus: 2005

Recipe3 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size Makes 12 servings


  • 4 4egg whiteegg whites
  • 1/4 tsp 1/4tspcream of tartar
  • 1 Pinch 1Pinchsalt
  • 1 cup 1cupgranulated sugar
  • 1 tsp 1tspvanilla
  • 3 tbsp 3tbspcocoa powder
  • 8 cups 8cupsvanilla ice cream
  • 1/2 cup 1/2cupwhipping cream
  • 1 cup 1cupsliced strawberrystrawberries
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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.

Nutritional Information Per serving: about

cal 288 pro 5g total fat 14g sat. fat 8g
carb 40g fibre 1g chol 51mg sodium 103mg

% RDI:

calcium 11 iron 2 vit A 14 vit C 12
folate 3
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