Frozen Chocolate-Chip Meringata Recipe

Preheat the oven to 225 degrees F and position racks in the lower and middle thirds. Trace an 11-inch circle on the undersides of each of 2 sheets of parchment paper. Turn the paper over onto 2 large baking sheets.

In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until foamy. Increase the speed to high and beat until soft peaks form.

Add the granulated sugar 1 tablespoon at a time, beating for 5 seconds between additions. Add the vanilla and beat for about 4 minutes until the whites are stiff and glossy.

Transfer ½ of the meringue to a pastry bag fitted with a ½-inch plain round tip and pipe a ring of meringue just inside each drawn circle. Spoon the remaining meringue into the circles and spread it ½-inch thick.

Bake the meringues for about 1½ hours, until very pale but dry. Turn off the oven, prop the door open slightly, and let the meringues cool in the oven for at least 6 hours, until dry and crisp.

In a bowl, using an electric mixer, beat 2 cups of the cream with the confectioners’ sugar until firm. Fold in ¼ of the chocolate.

Spread the cream over 1 round, spreading it to the edge. Top with the second round, pressing it lightly. Freeze for about 4 hours until the cream is firm.

Meanwhile, melt the remaining chocolate in a bowl set over a pan of simmering water. Off the heat, whisk in the remaining cream and the espresso.

Using a serrated knife, cut the frozen cake into wedges and transfer it to plates. Let stand for 10 minutes. Spoon some of the sauce on each wedge and serve.