Royal Fans
Fané
- Total Time
- About 5 hours, including 4 hours' freezing and prior day's prep
- Rating
- Notes
- Read community notes
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Ingredients
- 3large egg whites, at room temperature
- Pinch of salt
- ¼teaspoon cream of tartar
- ¾cup plus 5 tablespoons superfine sugar
- Cooking-oil spray
- 3pints vanilla ice cream, softened
- 5cups heavy cream, chilled
- 1½teaspoons vanilla
- 12ounces hard white nougat, crushed into small pieces
- ¾cup (about 3 ounces) shaved bittersweet chocolate
Preparation
- Step 1
The day before, prepare the meringue: preheat oven to 200 degrees. Line a baking sheet with parchment paper. Using an electric mixer fitted with a whisk attachment, beat the egg whites, salt and cream of tartar on low speed. When soft peaks form, increase the speed and sprinkle in ¾ cup of the sugar until the meringue holds stiff peaks.
- Step 2
Spread meringue into a rough 1-inch layer on baking sheet. Bake until slightly sticky when pierced with a knife, about 2 hours. Turn off oven and leave meringue inside for a few hours to dry completely. Break into 1- to 2-inch chunks. Store in an airtight container for up to one week.
- Step 3
Four hours before serving, assemble the fané: spray the inside of a 4-quart metal bowl with cooking spray and lay a large piece of plastic wrap against the inside of the bowl. Spread the ice cream evenly over the entire inside of bowl and plastic wrap. Cover and freeze.
- Step 4
Two hours before serving, whip the cream. When it begins to thicken, add remaining sugar and the vanilla, then beat to soft peaks. Set aside 2 cups of the whipped cream and refrigerate. Fold nougat into remaining whipped cream, then add to the ice-cream-lined bowl. Cover and freeze.
- Step 5
Just before serving, rewhip the reserved whipped cream to firm peaks. Turn the bowl out onto a platter, separating the plastic wrap from the bowl. Remove the plastic wrap. Cover the ice cream with whipped cream, followed by chunks of meringue. Sprinkle with chocolate shavings. Let soften a bit at the table before cutting into wedges.
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Private Notes
Cooking Notes
I made this dairy-free with wonderful results. I used the BEST dairy-free ice cream (Nadamoo) and my favorite coconut whipped cream recipe. I also thirded the recipe for a smaller dome. Super excited and happy about this texturally interesting and fun dessert!
I made this dairy-free with wonderful results. I used the BEST dairy-free ice cream (Nadamoo) and my favorite coconut whipped cream recipe. I also thirded the recipe for a smaller dome. Super excited and happy about this texturally interesting and fun dessert!
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