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Parve
Medium
20 Servings
Allergens 
2 Hours
Diets
Reserve this stunning dessert for very special occasions! Though this recipe requires multiple steps and bowls, the end result is a spectacular layer cake made of meringue, homemade delicious ice cream, and a rich, fudgy chocolate frosting. Kids and adults alike will go crazy for this! Multiply this recipe three times to obtain a yield of 60.
5 egg whites
1/4 teaspoon cream of tartar, optional
1/8 teaspoon salt
1 cup sugar
1 teaspoon Gefen Vanilla Extract
3 tablespoons Gefen Cocoa
1 tablespoon cornstarch
6 eggs
1 cup sugar
1/4 pound roasted, chopped almonds
10 ounces whipping cream
2 tablespoons coffee dissolved in 1 tablespoon boiling water
1 tablespoon Montell Orange Liqueur or other sweet liqueur
1/2 cup water
3 ounces Elite Bittersweet Chocolate
2 tablespoons margarine
1/2 cup Gefen Light Corn Syrup
1/8 teaspoon Gefen Vanilla Extract
1/3 cup sugar
Beat egg whites until stiff.
Add cream of tartar, salt and sugar. Beat until peaks form.
Gently add remaining ingredients.
Cut three nine-inch circles of Gefen Parchment Paper. Spread meringue onto each circle.
Bake at 275 degrees Fahrenheit for one hour and 15 minutes.
Beat egg whites until stiff. Add sugar and beat until peaks form. Set aside.
Beat whipping cream until stiff.
Fold in yolks and remaining ingredients. Combine with beaten egg whites.
Spread ice cream onto two meringue layers and stack.
Top with third layer. Freeze.
Bring water to a boil.
In separate pot, melt chocolate and margarine. Whisk hot water into chocolate mixture.
Add remaining ingredients. Stir and simmer for seven to nine minutes.
Pour fudge over ice cream immediately prior to serving.
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CAn this be frozen ahead of time