Chocolate Meringue and Ice Cream Cake

Chocolate Meringue and Ice Cream Cake
 
Begin preparing this recipe at least a day ahead. This is a show stopper. The presentation is beautiful and the taste is wonderful. When I tested this recipe I used mint chocolate chip ice cream. Use whatever flavor you like or whatever is available for Passover. It can be made days ahead of time and is worth the effort.
Recipe type: desserts
Serves: 8-10

Ingredients
  • 10 ½ tablespoons sugar, divided
  • ½ cup Passover confectioner’s sugar
  • 3 tablespoons unsweetened cocoa powder
  • 4 large egg whites
  • 2 pints pareve ice cream, slightly softened
  • ½ cup chilled pareve whipping cream
  • ¼ teaspoon vanilla extract
  • ¼ cup chocolate sprinkles

Instructions
  1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace 12×4-inch rectangles, spaced slightly apart, on 1 paper. Trace 12×4 inch rectangle on second paper. Turn papers over (marked lines should go through).
  2. Sift 3 tablespoons sugar, confectioners’ sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in a large bowl until frothy. Add 1 ½ tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread ⅓ of meringue (about 1 ½ cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.
  3. Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.
  4. Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.