Fane Takes The Cake

• 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

1. Spread the softened ice cream evenly over the entire inside of a 4-quart metal bowl, cover with foil and place in freezer.
2. 1 to 2 hours (but no more) before you are to eat the dessert, make the whipped cream and fold the nougat into it.
3. Use the whipped cream to fill the ice cream lined mold, reserving 2 cups of whipped cream to spread over the unmolded dessert.
4. Place the mold back in the freezer, covered with foil and freeze for 1-2 hours.
5. 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.
6. Use the reserved whipped cream to "ice" the dessert and then cover with the meringue chunks.
7. Sprinkle the chocolate shavings over all.
8. This is best eaten when soft so check the ice cream layer before cutting and serving.
9. Cut into wedges and if desired, serve with hot fudge sauce.
10. In the bowl of an electric mixer, whip the whites on low speed with the salt and the cream of tartar.
11. Slowly raise the speed as the whites turn opaque and soft peaks form.
12. Add the sugar one tablespoon at a time until the meringue holds very stiff peaks.
13. Drop (approximately) half inch dollops of meringue onto parchment lined baking sheets OR just spread the meringue into a 1 1/2-inch thick layer (to be broken into chunks later).
14. Bake at 200 degrees for 8 hours. Remove a meringue or the tester and let it cool for 5 minutes. If it is dry and crisp when bitten into, it is done. For larger meringues, probe with a small knife. If the center seems only slightly sticky, it will crisp as it cools. When in doubt, cook a little more. Leave in the turned off oven to cool, preferably overnight.
15. Meringues can be made several weeks in advance and once cool, stored in an airtight container at room temperature.
16. When completely cool, store in an airtight container.

coffee, very cold heavy cream, white nougat, meringue cookies, chocolate, meringue, egg whites, salt, cream of tartar, sugar

Taken from food52.com/recipes/22324-fane-takes-the-cake (may not work)