To celebrate the acquisition of the Alaska Territory, Delmonico’s Restaurant in New York City developed this meringue-covered ice cream and cake confection in 1867.
INGREDIENTS | SERVES 24
2 baked Vanilla Bean Butter Cakes 4 cups any chocolate ice cream or frozen yogurt 4 cups any strawberry ice cream or frozen yogurt 5–6 cups
Marshmallow Meringue
Neapolitan?
The original Italian “Neapolitan” ice cream was actually called spumoni and consisted of chocolate, cherry, and pistachio layers. It is no longer a favorite in Italy, but the term Neapolitan remains here
in the United States.
DIRECTIONS:
1. Lightly grease two round springform pans. Place one baked cake round in each pan. Top each with 2 cups of chocolate ice cream, followed by 2 cups of strawberry ice cream. Cover tightly with
plastic wrap, and place in the freezer for 2 or more hours.
2. Just before serving, remove one pan at a time from the freezer and top immediately with meringue, swirling or piping it on. Quickly place under the broiler until lightly browned, or use a kitchen torch
if you desire. Serve immediately.
