Meringue Ice Cream Cake With Strawberries Remington Recipes

COFFEE MERINGUE-ICE CREAM CAKE

Steps:

• Preheat oven to 200 degrees. Trace a 10-inch circle on each of 2 pieces of parchment. Turn over parchment, and place each on a baking sheet. Coat parchment with cooking spray. Place egg whites and sugar in a heatproof bowl set over a pot of simmering water. Stir until sugar dissolves and mixture is warm, about 3 minutes. Remove from heat. Add fine salt and cream of tartar, and beat with a mixer on high speed until stiff, glossy peaks form and meringue is almost cool, about 8 minutes.
• Using the traced circles as a guide, gently mound slightly more than half the meringue on 1 piece of parchment and the remainder on the other. Drizzle 1/2 teaspoon coffee extract over the smaller mound, and spread meringue into a flat disk, leaving the edge slightly swoopy and the top smooth. Spread out remaining mound into a slightly thicker disk, using a swirling motion, until it is about 1 1/2 inches away from edge of circle. Drizzle remaining coffee extract over second disk, and swirl in extract with a spoon, leaving some of it very distinct and spreading meringue to edge of circle. Bake meringues until crisp all the way through, about 4 hours. Remove from oven, and let cool completely, about 1 hour.
• Raise oven temperature to 325 degrees. Toss together almonds and 1 teaspoon sea salt on a baking sheet. Bake, stirring occasionally, until nuts are deep golden brown, about 18 minutes. Let cool completely. Coarsely grind coffee beans in a spice grinder.
• Beat ice cream with a mixer on medium-low speed until slightly softened and mostly smooth, about 30 seconds. Add almonds and ground coffee, and beat until just incorporated. Spread ice cream mixture on flat meringue; sprinkle with remaining sea salt. Top with swirled thicker meringue. Freeze at least 20 minutes or (wrapped in plastic wrap) up to 6 hours. Let sit at room temperature 5 minutes. Cut into wedges, and serve.

MERINGUE ICE-CREAM CAKE WITH STRAWBERRIES REMINGTON

Steps:

• Make meringue layers:
• Do not preheat oven. Butter two 10-inch springform pans.
• In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold soft peaks. Add granulated sugar a little at a time, beating, and beat meringue until it is very glossy and holds soft peaks. Fold in vanilla and divide meringue between springform pans, smoothing tops. Put pans in upper and lower thirds of oven and set oven to 275°F. Bake meringue layers, switching position of pans halfway through baking, 45 minutes total. Cool meringue layers in pans on racks and carefully remove sides of pans. Meringue will be crisp on the outside and marshmallowy on the inside. Meringue layers may be made 1 day ahead and kept in an airtight container at room temperature.
• Make strawberry sauce ( about 1 1/2 hours before serving):
• Trim strawberries and quarter lengthwise. In a bowl sprinkle strawberries with granulated sugar and toss to coat. With a potato masher gently crush strawberries until they begin to release their juices, being careful not to crush them to a pulp. Let strawberry sauce stand at room temperature until more juices are released, no more than 1 hour (otherwise sauce will be too liquid). In a bowl beat cream with confectioners' sugar until it just holds stiff peaks and chill while assembling cake. Slightly soften vanilla ice cream. Loosen meringue layers from pan bottoms and put 1 layer on a large cake plate. Working quickly, spread ice cream onto meringue on plate and top with remaining meringue layer. Spread whipped cream decoratively on top of cake and with a slotted spoon transfer 1 spoonful of strawberries from sauce onto center of top of cake.
• Garnish outer edge of top of cake with whole strawberries and serve cake immediately with remaining strawberry sauce on the side.