Frozen S'more Bars with Torched Marshmallow Meringue
Inspired by techniques from America's Test Kitchen.
A stunning layered frozen treat with a chocolate fudge base, vanilla ice cream centre, and a torched marshmallow meringue top.
Always check the labels of the products you use.
Method
- 1
Base. Mix 120 g finely crushed digestive biscuits, 55 g melted butter and 1 tbsp sugar until like wet sand, press firmly into a 20 cm square tin lined with baking paper and bake at 160 °C for about 12 min until fragrant and lightly browned; cool completely.
- 2
Fudge. Microwave 115 g finely chopped dark chocolate (about 70%), 120 ml double cream and 60 ml golden syrup in 20 s bursts, stirring, until smooth, about 1 min. Cool to room temperature, 30 min, then pour over the base and freeze until firm, 30 min.
- 3
Layer. Spread 1000 ml slightly softened vanilla ice cream evenly on top, cover and freeze until very firm, at least 4 h.
- 4
Stick. Lift out, cut into 8 bars with a hot knife, push a stick into the end of each, and refreeze on a lined tray for 30 min.
- 5
Meringue. Whisk 4 large egg whites, 200 g sugar and a pinch of fine salt in a heatproof bowl over simmering water until the sugar dissolves and it reaches 71 °C. Move to a mixer and whisk on high until thick, glossy and cool, 5-7 min; beat in 1 tsp vanilla.
- 6
Torch. Working quickly, spread a thick layer of meringue over the top and sides of each bar. Torch until deep golden and charred in spots.
- 7
Serve. Serve at once, or freeze uncovered and torch again just before serving.
Storage
Keep frozen; torch the meringue again just before serving if previously frozen after torching.
Equipment
- 20 cm square tin
- baking paper
- medium bowl
- microwave-safe bowl
- offset spatula
- 8 wooden lolly sticks
- heatproof bowl set over a saucepan of simmering water
- digital thermometer
- stand mixer with whisk
- kitchen blowtorch
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 542 kcal |
| Protein | 6.8 g |
| Carbohydrate | 67.4 g |
| of which sugars | 55.7 g |
| of which free sugars | 55.1 g |
| Fat | 27.7 g |
| of which saturates | 16.5 g |
| Fibre | 2.6 g |
| Salt | 0.5 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
