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COFFE ICE CREAM CAKE WITH CHOCOLATE MERINGUE

makes one 9-inch (23 cm) round cake

The sun has melted most of the snow on the mountain, and you can finally hike to the top again. Dramatic chocolate meringue mountains decorate this coffee ice cream cake with a crispy meringue crust. The cake is easy to make, but it does take some time in the oven and the freezer, so make it a day ahead.

Chocolate meringue

3 medium egg whites (100 g)

pinch of salt

¾ cup + 2 Tbsp (180 g) granulated sugar

2½ Tbsp unsweetened cocoa powder, divided

Preheat the oven to 175ºF (75ºC) on the convection setting, or 200ºF (90ºC) on the regular setting. Using a handheld mixer, beat the egg whites at medium speed until foamy. Add the salt (which makes the meringue firmer). Gradually add the sugar, continuing to beat at medium speed until the sugar is dissolved and you have a thick meringue. Using a rubber spatula, gently fold in 2 Tbsp of the cocoa powder.

Fill a piping bag with a little less than half of the mixture. Cut a fairly large hole or use a large round tip. Pipe out mountains onto parchment paper by squeezing and pulling upward. Sift ½ Tbsp of cocoa powder through a tea strainer onto the meringue mountains. Spread the rest of the meringue evenly in the bottom of a 9-inch (23 cm) round springform pan lined with parchment paper. Put both the pan and the baking sheet with the mountains in the oven and leave the meringues to dry for about 5 hours. Remove from the oven and cool.

Coffee ice cream

3 egg yolks

¾ cup (140 g) granulated sugar

2 Tbsp strong coffee, cooled

1¼ cups (300 ml) whipping cream

¼ tsp vanilla bean seeds, or 1 tsp vanilla sugar or extract

Using a handheld mixer, beat the egg yolks and sugar together until pale in color. Gently stir in the cooled coffee. In a separate bowl, whip the cream until fluffy using a handheld mixer. Add the vanilla seeds toward the end. Gently fold the egg mixture into the whipped cream. Spread the mixture over the meringue in the pan. Cover the pan with plastic wrap or aluminum foil and put the cake in the freezer overnight.

Decoration

1 oz (30 g) bittersweet baking chocolate, chopped or grated

icing sugar

Remove the cake from the freezer 10 minutes before serving. While it thaws, sprinkle the chocolate over the cake and place the meringue mountains on top. Finally, sift some icing sugar to dust the mountaintops with snow.

Variations: For a more child-friendly version, skip the coffee in the ice cream. Nuts and pieces of chocolate can also be added to the ice cream. You can make the meringue without cocoa as well.