Chocolate meringue ice cream cake is a cool treat perfect for a hot summer. It melts in your mouth, refreshes, and will appeal to lovers of chocolate and airy meringues.
It is necessary
- For the meringue:
- - 2 cups powdered sugar;
- - 4 egg whites;
- - a pinch of salt.
- For the cream:
- - 400 ml heavy cream;
- - 200 g of condensed milk;
- - 100 butter;
- - 50 g of chocolate;
- - 4 tbsp. cocoa spoons;
- - 2 tbsp. tablespoons of powdered sugar;
- - 1 tbsp. a spoonful of cream liqueur.
- For decor:
- - 10 g of chocolate;
- - 1 tbsp. spoon of cocoa.
Instructions
Step 1
Beat the egg whites with a pinch of salt until dense peaks are formed, add the sugar flour. Use a pastry syringe to place small bezeshki on the parchment. From the rest of the mass, plant wide strips with a diameter of 1, 5 cm, and almost as long as your shape. Dry the meringues for an hour and a half in the oven at 100 degrees with the door ajar. Cool them in an open oven, then remove from the parchment. Be careful not to break long air meringues.
Step 2
Whisk the butter until a fluffy light mass is formed, add the condensed milk, add 2 tablespoons of cocoa powder and butter liqueur. Please note that all products must be taken at room temperature!
Step 3
Whisk the cream separately, add the powdered sugar and cocoa residues. Rub the chocolate. Combine both of the resulting crumb and chocolate chips. You can add ground hazelnuts or almonds if you like.
Step 4
Cover the mold with cling film, put a small amount of cream on the bottom, place the meringue sticks on top. Next, alternate cream with meringues, top layer - cream. Cover with foil, put in the freezer for a couple of hours.
Step 5
Turn the finished chocolate ice cream cake with meringue onto a platter, remove the foil, sprinkle the sides with grated chocolate. Place small meringues on top, sprinkle with cocoa.
