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November 13, 2018
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Chocolate Ice Cream Meringue Torte


This dessert is super-easy to make but gives the impression of being something you spent hours putting together. You can gussy this up as much as you like by adding nuts or chopped chocolate to the softened ice cream, or you can leave it plain and elegantly simple.

1/2 cup sugar
• 3 tablespoons cocoa
• 3 large egg whites
• 1 pint chocolate ice cream

Line 2 cookie sheets with parchment paper and preheat the oven to 200 degrees. Set the oven rack at the upper middle and bottom levels. Using an 8- to 10-inch springform pan as a guide, lightly trace a circle onto each parchment piece.

Combine the sugar and cocoa. Beat the egg whites in a large, grease-free metal bowl till they form soft peaks. Gradually beat in the sugar/cocoa mixture, beating the egg whites until they are stiff and glossy, but not dry.

Spoon the meringue onto the parchment sheets, dividing it evenly between the two. Spread the meringue just to the inside of each of the circles, leaving yourself about 1/8 of an inch margin all the way around -- don't go all the way to the edges. Using the back of the spoon, smooth out the top of each meringue. Bake meringues, one to a rack, 2 to 21/4 hours or until dry, switching cookie sheets between the oven racks midway through the baking time to ensure even baking.

Remove meringues from the oven and carefully peel the parchment away from the backs of the meringues. While meringues cool, put chocolate ice cream in fridge to soften for 20 to 30 minutes.

Place one meringue inside the same springform pan you used for tracing. Spread softened chocolate ice cream over the meringue and top with the other meringue. Press down gently on top to secure layers. Cover with plastic wrap and freeze at least 4 hours or overnight before serving. Serves 8.

Tip: Secure the parchment sheets to the cookie sheets by putting just a dab of meringue on the underside of the parchment at each of the four corners.

Thursday, August 23, 2001

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