Place 1 cake strip on platter. Working quickly, spoon 3½ cups peppermint ice cream in dollops over cake; spread evenly to edges. Top with second cake strip. Spoon 3½ cups ice cream in dollops over cake; spread evenly to edges. Top with third cake strip; freeze 1 hour. Spread enough remaining ice cream over top and sides of cake to cover generously (about 6 cups). Freeze until firm, about 3 hours.
BRITTLE: Place 20-inch-long sheet of foil on work surface. Mark off 16×12-inch rectangle. Stir sugar, ½ cup water, and corn syrup in heavy small saucepan over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until candy thermometer registers 300°F, tilting saucepan slightly to submerge bulb, about 15 minutes.
Being very careful (syrup is extremely hot), pour boiling syrup in wide zigzag lines across foil. Using offset metal spatula and working quickly, spread syrup evenly to 16×12-inch rectangle. Immediately sprinkle generously with candies, pressing larger pieces into syrup to adhere (do not touch hot syrup). If syrup hardens before all candies have been applied, slide foil with brittle onto large rimless baking sheet and place baking sheet directly over burner set on high heat to soften syrup, about 10 seconds, rotating sheet. Remove from heat and immediately apply remaining candies. Cool completely.
Starting at one end of brittle, break off pieces in irregular shapes, peeling foil as you go. Press brittle upright, candy side out, onto top and sides of cake and freeze.
DO AHEAD: Can be made 2 days ahead. Cover and keep frozen.
SAUCE: Bring ½ cup water to simmer in small saucepan. Remove from heat. Add chocolate chips; whisk until smooth.
DO AHEAD: Can be made 2 days ahead. Cover and chill.
Slice cake. Serve with sauce.Technique Tip: DIY Peppermint Ice CreamPurchased peppermint ice cream will vary in color from pale pink to bright pink, so if you don’t find one you like, you can quickly create your own by mixing 3½ quarts of softened premium vanilla ice cream with 2 cups of coarsely crushed red-and-white-striped hard peppermint candies and 2½ teaspoons of peppermint nonindent.
This dessert is a study in contrasts: crispy, delicate meringue cookies, smooth and creamy purchased ice cream, and a puddle of rich fudge sauce. Makes 6
Sauce
6 tablespoons (¾ stick) unsalted butter
¼ cup dark corn syrup
5 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
¼ cup powdered sugar, sifted
2 tablespoons heavy whipping cream
Meringues
4 large egg whites, room temperature
1 cup sugar
Ice Cream
2 pints vanilla ice cream, softened slightly
½ cup finely crushed red-and-white-striped hard peppermint candies
⅛ teaspoon peppermint extract
Powdered sugarAdditional red-and-white-striped hard peppermint candies, coarsely crushed
SAUCE: Melt butter with corn syrup in heavy small saucepan over medium-low heat, stirring occasionally. Add chocolate, sugar, and cream. Whisk until chocolate melts and sugar dissolves.
DO AHEAD: Can be made 1 week ahead. Cover; chill.
MERINGUES: Preheat oven to 225°F. Line 2 baking sheets with foil; butter foil. Place 3¾-inch heart-shaped cookie cutter on foil-lined sheet. Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add 1 cup sugar; continue beating until stiff and shiny. Spoon ¼ cup meringue inside cookie cutter on prepared sheet. Using back of spoon, spread meringue evenly. Lift up cookie cutter; place on another section of foil-lined sheet. Repeat with remaining meringue, forming 6 hearts on each sheet.
Bake meringues until crisp and dry, about 1 hour. Cool meringues on sheets 10 minutes. Peel meringues off foil.
DO AHEAD: Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.
ICE CREAM: Mix ice cream, finely crushed peppermint candies, and peppermint extract in medium bowl. Cover and freeze until semi-firm, about 2 hours.
Place meringues flat side up on baking sheet and freeze 15 minutes. Spoon ½ up ice cream atop 1 meringue. Top with another meringue, flat side up. Press gently to flatten, forming sandwich. Run spatula around sides of ice cream to even sides. Freeze. Repeat with remaining meringues and ice cream. Cover and freeze at least 1 hour and up to 6 hours.
Stir sauce over medium-low heat just until warm. Sift powdered sugar over tops of meringues, coating completely. Place on plates. Spoon sauce around. Sprinkle coarsely crushed peppermint candies over sauce.Technique Tip: Shape-ShiftingThe heart-shaped meringues make for a romantic dessert, but feel free to use any large cookie cutter with a simple shape to form the cookies. Or, simply spoon the meringue batter onto the foil-lined sheet and spread evenly into a 3¾-inch round.
Zabaglione, an Italian custard, is blended with raspberries and frozen in a container (not processed in an ice-cream maker) for this recipe. Creating an indentation in each meringue before baking makes room for a scoop of the fruity zabaglione. For a party-perfect presentation, garnish the dessert with fresh raspberries, orange segments, and a sprinkling of toasted sliced almonds. Makes 8
Raspberry Puree
2 12-ounce bags frozen raspberries, thawed, with juices
2 tablespoons light corn syrup
Zabaglione
8 large egg yolks
¾ cup sugar
6 tablespoons Grand Marnier or other orange liqueur
5 tablespoons frozen orange juice concentrate, thawed
Sauce
6 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon light corn syrup
1 tablespoon water
Meringues
3 large egg whites, room temperature
¼ teaspoon cream of tartar
¾ cup sugar
1 cup sliced almonds, lightly toasted, divided
RASPBERRY PUREE: Puree raspberries with juices in blender. Strain puree into bowl, pressing firmly on fruit to release all pulp and juices. Mix corn syrup into puree. Cover and chill while preparing zabaglione.
ZABAGLIONE: Combine egg yolks, sugar, Grand Marnier, and orange juice concentrate in large bowl. Using electric mixer, beat 1 minute. Set bowl over large saucepan of simmering water and beat at high speed until very thick and thermometer registers 160°F, about 12 minutes.
Place bowl over larger bowl filled with ice water and cool zabaglione, whisking occasionally, about 15 minutes. Fold in ¾ cup raspberry puree. Transfer to covered container and freeze.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
SAUCE: Stir chocolate, corn syrup, 1 tablespoon water, and ½ cup plus 3 tablespoons raspberry puree in heavy medium saucepan over low heat until chocolate melts and sauce is smooth. Cover and chill.