Layered Meringue Terrine

Layered Meringue Terrine

You read that right. This Layered Meringue Terrine calls for a perfect dessert union of meringue and ice cream. Infused with Irish cream, chocolatey fudge, and—oh yes—meringue cookies, it won’t take long for this chilled decadence to vanish from your freezer.

Layered Meringue Terrine
 
Makes 6 to 8 servings
Ingredients
  • White Chocolate Cream (recipe follows)
  • Coffee Cream (recipe follows)
  • Coffee Chocolate Fudge (recipe follows)
Instructions
  1. Prepare White Chocolate Cream, Coffee Cream, and Coffee Chocolate Fudge.
  2. Line a 9x5-inch loaf pan with parchment paper, letting excess extend over sides of pan.
  3. Spread a ½-inch layer of White Chocolate Cream in bottom of prepared pan; spread a ½-inch layer of Coffee Cream on top. Swirl 3 to 4 tablespoons Coffee Chocolate Fudge into coffee layer. Repeat layers once.
  4. Cover top with plastic wrap, pressing to touch surface. Wrap entire pan in plastic wrap. Freeze until solid, about 8 hours or overnight.
  5. Remove plastic wrap. Using excess parchment as handles, lift terrine out of pan onto a cutting board. Cut frozen terrine into slices to serve. Leftover terrine can be stored in loaf pan wrapped tightly in plastic wrap, and frozen for up to 1 month.

White Chocolate Cream
 
Makes 3 cups
Ingredients
  • 1½ cups (360 grams) heavy whipping cream
  • ½ cup (85 grams) finely chopped white chocolate, melted
  • 1 tablespoon (15 grams) white chocolate liqueur*
  • 3 cups crumbled Meringue Cookies (recipe follows)
Instructions
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat cream until thick and soft, but not to soft peaks. (If you go too far, simply add a little more cream.) Fold in melted chocolate and white chocolate liqueur. Fold in crumbled Meringue Cookies. Refrigerate until ready to assemble terrine.
Notes
*We used Godiva White Chocolate Liqueur.

Coffee Cream
 
Makes 3 Cups
Ingredients
  • 1½ cups (360 grams) heavy whipping cream
  • 1 tablespoon (6 grams) instant espresso powder
  • 1 teaspoon (5 grams) Irish cream*
  • 3 cups crumbled Meringue Cookies (recipe follows)
  • 2 tablespoons Coffee Chocolate Fudge (recipe follows)
Instructions
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat cream until thick and soft, but not to soft peaks. Fold in espresso powder and coffee liqueur. Fold in crumbled Meringue Cookies and Coffee Chocolate Fudge. Refrigerate until ready to assemble terrine.
Notes
*We used Baileys Original Irish Cream.

Meringue Cookies
 
Makes 6 to 7 dozen
Ingredients
  • 4 large egg whites (120 grams), room temperature
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon cream of tartar
  • ¾ cup (150 grams) granulated sugar
Instructions
  1. Preheat oven to 200°F (93°C). Line baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, vanilla, and cream of tartar at medium speed until foamy. Increase mixer speed to high, and beat in sugar, 1 tablespoon (12 grams) at a time, until stiff glossy peaks form, 5 to 7 minutes. Spoon meringue into a piping bag fitted with a star or shell tip. Pipe meringue into small 1-inch cookies on prepared pans.
  3. Bake until set and dry, about 2 hours. Turn oven off, and let meringues stand in oven with door closed for 1 hour. Cookies can be made up to 2 days ahead and stored in an airtight container in a dry, dark place.

Coffee Chocolate Fudge
 
Makes ¾ cup
Ingredients
  • ½ cup (120 grams) heavy whipping cream
  • ½ cup (85 grams) finely chopped 70% cacao bittersweet chocolate
  • 1½ tablespoons (22.5 grams) Irish cream*
Instructions
  1. In a microwave-safe bowl, heat cream on high for 1 minute. Add chocolate, and let stand for 1 minute; stir to combine. Add coffee liqueur, and stir to combine. Fudge can be stored in an airtight container in refrigerator for up to 2 weeks; bring to room temperature before using.
Notes
*We used Baileys Original Irish Cream.

 

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