Description
A nostalgic no-bake dessert that features layers of rich chocolate ganache, fluffy meringue, and crispy graham crackers, perfect for gatherings.
Ingredients
- 3 (4 oz) bars of semi-sweet or milk chocolate, finely chopped
- 1 1/2 cups heavy cream
- 6 egg whites at room temperature
- 1 1/2 cups granulated sugar
- 3/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 30-36 full sheet graham crackers
Instructions
- Line an 8-inch or 9-inch square baking pan with parchment paper.
- Heat the heavy cream in a saucepan until it simmers. Pour it over the finely chopped chocolate and let it sit for 2-3 minutes. Stir the mixture until smooth, then refrigerate the ganache for later use.
- In a heatproof bowl, combine the egg whites, sugar, and cream of tartar. Place this bowl over a pot of simmering water and whisk for about 4 minutes.
- Remove from heat and add the vanilla extract. Beat on high for 5-6 minutes until stiff, glossy peaks form.
- Reserve a cup of meringue and refrigerate it.
- Spread a thin layer of meringue into the lined pan. Layer with graham crackers, followed by more meringue and ganache. Repeat this process to create 6 layers of graham crackers, 4 layers of meringue, and 3 layers of ganache.
- Cover the pan and refrigerate for at least 720 minutes to allow the cake to set.
- After the cake has fully set, re-whip the reserved meringue if needed, and spread it on top. For a gourmet finish, consider using a kitchen torch to toast the meringue.
Notes
For perfect results, allow the cake to chill for a full 12 hours, or prepare it a day in advance for best flavor.