This is one of those desserts that now that I have made it, wonder how I have never had it before? None of us had…and ALL of us loved it! My family went so far as to say it might be the best thing we have made…wow! How have we been missing out on this dessert haha. They LOVED the crunchy marshmallow meringue…definitely the favorite part..although they just raved about the whole thing! A keeper for sure!
Starting out on this one, I was pretty confident it would be a hit in our house since we are ice cream lovers. 🙂 I have to say, although a pretty simple dessert, this is not one you would just throw together. It takes some planning. I did love that once constructed, you could keep it in the freezer until ready to brown the meringue and serve.
I made it over the course of two days, starting with the cake/brownie base. I opted to use a slightly larger springform pan rather than a slightly smaller one and I think the next time, I will use the smaller so all of it can be just a little bit thicker, especially the marshmallow meringue! This cake was interesting…most would expect it was your typical brownie type batter but there was actually a few steps with separate mixtures to combine:
- -the egg yolk mixture
- -the beaten egg white mixture
- -the melted chocolate mixture
- -the butter and cocoa mixture
To say this recipe uses a lot of dishes, bowls, and utensils would be an understatement haha! The second part that was interesting about the cake…was the intended outcome. We are to expect the cake to rise, which is only temporary…within minutes of taking it out, the center will sink and we will have our perfect “bowl” for our ice cream. It worked exactly as predicted..sinks and leaves you with a perfect brownie crust. I found the cake too fragile to try and peal off the parchment right after cooling, so I waited until after the 4 hour freeze time and did not have any trouble.
After chilling, you fill the crust with whatever slightly melted ice cream you would like. Super easy and then more chilling time. The last step is making the marshmallow meringue. Also, very easy, but takes about 15 minutes. It is one of those times that I hear myself saying, I LOVE my stand mixer!! Once complete, you simple cover your ice cream and either pop it in the oven to brown or put it in the freezer to use later. I put it in the freezer and had no problem with it tasting fresh.
This dessert was a huge success…with requests to have it again coming as soon as we were finished. I wonder which ice cream flavor we will try the next time 🙂