A refreshingly fruity Sorbet layered with creamy Tahitian Vanilla ice cream, topped with a light and airy toasted meringue that is sure to captivate even the pickiest tastebuds.
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Ingredients
Instructions
1
In a medium bowl, combine graham cracker crumbs and melted butter. Press into a 9” square pan (a 9” pie plate or 9” springform pan will also work).
2
Press crust mixture into the bottom of the pan. Set in the freezer for 1 hour or until firm.
3
Remove the pan from the freezer and scoop 3-4 cups of Chapman’s Tahitian Vanilla Bean ice cream over the crust. Allow the ice cream to soften in the pan for 5 minutes (if necessary) before pressing into a smooth layer. Place pan back into the freezer for 1-2 hours, until vanilla ice cream is firm again.
4
Remove the pan from the freezer and scoop 3-4 cups of Chapman’s Triple Berry Sorbet over top of the vanilla ice cream. Press into a smooth layer and place the pan back into the freezer for 1-2 hours, until sorbet is firm.
5
Make the meringue: In a medium bowl, beat egg whites with an electric mixer on medium speed until frothy.
6
Add the vanilla, cream of tartar and salt. Beat on medium speed until soft peaks form.
7
Add the sugar, one tablespoon at a time, and beat on medium-high speed until completely dissolved and stiff peaks form. You will know it’s ready when you lift the beaters out of the meringue and it forms a peak that doesn’t fall.
8
If using the oven to toast the meringue, preheat the oven to 450 degrees F before removing the pan from the freezer.
9
Remove the pan from the freezer and spread the meringue over the top, swirling and creating peaks as desired.
10
Use a kitchen torch to toast the meringue (be sure to torch the entire meringue topping) or place it in the oven for 4-5 minutes until lightly browned.
11
Serve immediately, or place back into the freezer to serve at a later time.
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