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.
- Portion size 12 servings
- Credits : Barbecue Plus: 2005
MethodLine 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 facts Per serving: about
- Sodium 103 mg
- Protein 5 g
- Calories 288.0
- Total fat 14 g
- Cholesterol 51 mg
- Saturated fat 8 g
- Total carbohydrate 40 g
- Iron 2.0
- Folate 3.0
- Calcium 11.0
- Vitamin A 14.0
- Vitamin C 12.0