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An easy and impressive dessert that’s perfect in small individual servings.
Spray three teacups or small bowls with nonstick cooking spray then line each with plastic wrap. Remove the sherbet or sorbet from the freezer and allow to soften for 15 minutes or so. Spoon a small amount (around 1/4 cup) into each teacup and return to the freezer to harden. Once hard, remove the vanilla ice cream from the freezer and allow it to soften. Spread the vanilla layer over the sherbet layer allowing for 1/2″ space at the top of each dish. Refreeze.
Meanwhile, blitz the cookies in a food processor until finely ground. Add the melted butter and the salt and stir. Gently press on top of the vanilla layer and freeze 1 hour.
For the meringue frosting: In the metal bowl of a mixer combine the egg whites, sugar and cream of tartar. Whisk to combine, then set the bowl over a saucepan of simmering water. Make sure the bowl does not touch the surface of the water. Whisk vigorously for 3-4 minutes until the sugar has dissolved. Pinch and rub some of the mixture with your fingers to feel for any undissolved sugar.
Once dissolved remove the bowl from the heat and place it in your mixer with the whisk attachment. Whisk on low for 1-2 minutes, gradually increasing to high. Whip until the mixture becomes thick and stiff peaks form. Add the vanilla and combine.
Remove the desserts from the freezer and frost each one, one at a time. Once frosted, brown the top of the frosting with your kitchen torch and return to the freezer.
For oven browning, preheat your oven to 500 F. Place dessert in oven for 1-2 minutes until top is browned. Return dessert immediately to the freezer if not serving.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!