No Bake S'mores Icebox Cake
Ingredients
The cake layers
-
30–36
full-sheet
graham crackers
The chocolate ganache
-
3
4-ounce bars
semi-sweet or milk chocolate, finely chopped
-
1½
cups
heavy cream
The marshmallow meringue
-
6
egg whites
at room temperature
-
1½
cups
granulated sugar
-
¾
teaspoon
cream of tartar
-
1
teaspoon
pure vanilla extract
Instructions
- Line an 8-inch or 9-inch square baking pan with parchment paper.
- Make the ganache by heating the cream and pouring it over the chopped chocolate, stirring until melted.
- Prepare the marshmallow meringue by whisking egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water until sugar dissolves, then beat until stiff peaks form.
- Spread a thin layer of marshmallow meringue in the bottom of the pan, followed by layers of graham crackers, marshmallow meringue, and chocolate ganache, repeating until all layers are used.
- Cover and refrigerate for at least 12 hours.
- Remove reserved marshmallow meringue from the refrigerator, whip it if necessary, and spread it on top of the cake.
- Torch the marshmallow topping if desired, then serve.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
4g
Sodium
100mg
Cholesterol
0mg
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