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Special Cascades Ice Cream Dessert's picture
  Sponge cake 1
  Cream of tartar 1 Pinch
  Peppermint ice cream 1 Quart
  Super fine sugar 2⁄3 Cup (10.67 tbs)
  Chocolate ice cream 1 Quart
  Vanilla 1⁄2 Teaspoon
  Egg whites 6
  Chocolate sauce 1 Cup (16 tbs)

Preheat the oven to 475° F.
10 minutes before the meringue is ready to be browned.
Place the Spongecake on an ovenproof plate or platter.
Spread the peppermint ice cream on top of the Spongecake.
Freeze for 30 minutes.
Spread the chocolate ice cream on top of the peppermint ice cream.
Freeze for 1 hour.
Beat the egg whites until frothy.
Add a pinch of cream of tartar and beat until soft peaks form.
Gradually add the sugar and beat until stiff peaks form.
Add the vanilla.
Fill a pastry bag fitted with a decorative tip with meringue.
Spread the rest of the meringue over the cake in a layer 3/4 inch thick right down to the platter.
Pipe meringue around the base of the dessert and make swirls on the top.
Freeze for 2 hours.
Bake at 475° F for 3 minutes or until the meringue is lightly browned.
Serve with chocolate sauce.

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Special Cascades Ice Cream Dessert Recipe