Portions: 4 to 6
Preparation time: 30 minutes
Freezing time : 4 hours
Ingredients
- 250 ml (1 cup) vanilla ice cream
- 500 ml (2 cups) chocolate ice cream
- 125 ml (1/2 cup) peanut butter
- 125 ml (1/2 cup) caramelized peanuts
- 1 8' diameter chocolate cake (cake, brownies, sponge cake, etc.)
Meringue
- 5 eggs, whites
- 250 ml (1 cup) powdered sugar
- 1 pinch salt
- Optional: 125 ml (1/2 cup) dark rum to flambé the dessert
Preparation
- Cut the cake in half.
- Shape one half into a 4” diameter disk.
- Cover the bottom of an 8” diameter bowl with cling film.
- Using a spatula, spread a layer of vanilla ice cream to cover a third of the bottom of the bowl.
- Place the smaller (4") cake disk in the bowl, spread with peanut butter, peanuts and cover with chocolate ice cream.
- Place the 8” disc to close the bowl and cover with cling film. Freeze for 4 hours.
- In the bowl of a stand mixer or in a bowl with an electric mixer, beat the egg whites and pinch of salt until semi-stiff.
- Gradually beat in the sugar at high speed.
- When the texture is firm and forms peaks, fill a piping bag with the meringue (your choice of piping will allow you to decorate).
- Just before serving, remove the cake from the freezer, peel off the plastic film from the top, turn the cake over and remove the plastic film. Cover the entire surface of the cake and decorate with the meringue. Then use a torch to color the meringue.
- Flambé with hot rum, for a wow effect at serving time.
