Chocolate Meringue Ice-Cream Cake Chocolate Meringue Ice-Cream Cake

Author: Canadian Living

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



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 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
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Chocolate Meringue Ice-Cream Cake