Fane Takes The Cake

Name: Fane Takes The Cake
Ingredients: Fane; 2 quarts coffee or vanilla (or another flavor of your choice) ice cream-homemade or best quality store-bought), somewhat softened; 5 cups very cold heavy cream mixed with with 3 tablespoons of sugar and 1 teaspoon of vanilla extract and whipped to soft peaks; 16 ounces white nougat (best quality French or Italian), cut into 1/4 inch chunks. If the chunks stick together, toss them with a little confectioners sugar right before folding into the whipped cream OR 12 ounces nut praline broken into small chunks.; 30 store-bought meringue cookies or make the recipe below, either breaking it into irregular 1-2 inch chunks or making it into individual meringue kisses; 1/2 cup coarsely grated chocolate; Meringue; 3 egg whites at room temperature; Pinch of salt; 1/4 teaspoon cream of tartar; 3/4 cup superfine sugar

11 ingredients

1 steps

Ingredients

Fane
2 quarts coffee or vanilla (or another flavor of your choice) ice cream-homemade or best quality store-bought), somewhat softened
5 cups very cold heavy cream mixed with with 3 tablespoons of sugar and 1 teaspoon of vanilla extract and whipped to soft peaks
16 ounces white nougat (best quality French or Italian), cut into 1/4 inch chunks. If the chunks stick together, toss them with a little confectioners sugar right before folding into the whipped cream OR 12 ounces nut praline broken into small chunks.
30 store-bought meringue cookies or make the recipe below, either breaking it into irregular 1-2 inch chunks or making it into individual meringue kisses
1/2 cup coarsely grated chocolate
Meringue
3 egg whites at room temperature
Pinch of salt
1/4 teaspoon cream of tartar
3/4 cup superfine sugar

Directions

1

["Spread the softened ice cream evenly over the entire inside of a 4-quart metal bowl, cover with foil and place in freezer.", "1 to 2 hours (but no more) before you are to eat the dessert, make the whipped cream and fold the nougat into it.", "Use the whipped cream to fill the ice cream lined mold, reserving 2 cups of whipped cream to spread over the unmolded dessert.", "Place the mold back in the freezer, covered with foil and freeze for 1-2 hours.", "Remove from freezer about at least 15 minutes before serving. Let the mold sit a few minutes and then unmold onto a platter. If it does not unmold, dip the mold into hot water for 15 seconds and try again.", "Use the reserved whipped cream to \"ice\"" the dessert and then cover with the meringue chunks.""