This will definitely capture your taste buds! This recipe is one of my family's favorites—especially at the holidays. Although it may take a little longer to make and assemble, it is truly worth the work. It's a rich-tasting, light dessert that everyone will enjoy. I usually use pecans, but you can substitute walnuts, hazelnuts or other nuts. —Nancy Preussner, Delhi, Iowa
Ingredients
- 4 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1-2/3 cups sugar, divided
- 2 tablespoons baking cocoa
- 1 cup ground pecans
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup heavy whipping cream
- 3 tablespoons coffee liqueur
- 1/2 cup hot fudge ice cream topping, divided
- 1/4 cup coarsely chopped pecans
Directions
- Place egg whites in a large bowl. Meanwhile, line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on the parchment; invert paper.
- Preheat oven to 300°. Add vanilla and cream of tartar to egg whites; beat on medium speed until foamy. Sift 1-1/3 cups sugar and cocoa together twice. Gradually add sugar mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gently fold in pecans. Spread evenly over circles on prepared pan.
- Bake until meringue is set and dry, 45-55 minutes. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. Carefully remove 1 meringue to a serving plate.
- In a large bowl, beat cream cheese, butter and remaining 1/3 cup sugar until smooth. In a small bowl, beat cream until soft peaks form; fold into cream cheese mixture. Stir in liqueur.
- Spread 1/3 cup fudge ice cream topping over meringue. Top with half cream cheese filling. Layer with remaining meringue and filling. Sprinkle with pecans. Warm remaining fudge ice cream topping; drizzle over top. Refrigerate at least 2 hours before serving.
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