Photos of Frozen Chocolate-Chip Meringata Recipe

How To Make Frozen Chocolate-Chip Meringata

An Italian rendition of meringue cake, this frozen chocolate-chip meringata oozes with bittersweet flavors from brewed espresso, chocolate, and heavy cream.

Preparation: 30 minutes

Cooking: 1 hour 30 minutes

Additional Time: 10 hours

Total: 12 hours

Serves:

Ingredients

6largeegg whites
½tspcream of tartar
1½cupsgranulated sugar
½tsppure vanilla extract
2¼cupsheavy cream
¼cupconfectioners sugar
1lbbittersweet chocolate
¼cuphot brewed espresso

Instructions

Preheat the oven to 225 degrees F and position racks in the lower and middle thirds. Trace an 11-inch circle on the undersides of each of 2 sheets of parchment paper. Turn the paper over onto 2 large baking sheets.
In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until foamy. Increase the speed to high and beat until soft peaks form.
Add the granulated sugar 1 tablespoon at a time, beating for 5 seconds between additions. Add the vanilla and beat for about 4 minutes until the whites are stiff and glossy.
Transfer ½ of the meringue to a pastry bag fitted with a ½-inch plain round tip and pipe a ring of meringue just inside each drawn circle. Spoon the remaining meringue into the circles and spread it ½-inch thick.
Bake the meringues for about 1½ hours, until very pale but dry. Turn off the oven, prop the door open slightly, and let the meringues cool in the oven for at least 6 hours, until dry and crisp.
In a bowl, using an electric mixer, beat 2 cups of the cream with the confectioners’ sugar until firm. Fold in ¼ of the chocolate.
Spread the cream over 1 round, spreading it to the edge. Top with the second round, pressing it lightly. Freeze for about 4 hours until the cream is firm.
Meanwhile, melt the remaining chocolate in a bowl set over a pan of simmering water. Off the heat, whisk in the remaining cream and the espresso.
Using a serrated knife, cut the frozen cake into wedges and transfer it to plates. Let stand for 10 minutes. Spoon some of the sauce on each wedge and serve.

Nutrition

Calories: 677.59kcal
Fat: 41.83g
Saturated Fat: 25.49g
Monounsaturated Fat: 12.80g
Polyunsaturated Fat: 1.47g
Carbohydrates: 79.79g
Fiber: 3.35g
Sugar: 74.07g
Protein: 6.46g
Cholesterol: 91.70mg
Sodium: 74.38mg
Calcium: 63.99mg
Potassium: 338.27mg
Iron: 1.85mg
Vitamin A: 275.11µg
Vitamin C: 0.42mg

Share your experience making this delightful Frozen Chocolate-Chip Meringata and discuss variations or serving suggestions in the Baking and Desserts forum.