This dessert is like a grown up version of a DQ ice cream cake. Hands on time is minimal although the meringues have to bake for an hour. If you are puttering around the house anyway it is very easy to make. And… it is make ahead! You need to freeze at least overnight but I have frozen it up to a week before a party and I can’t tell the difference.
I am actually not a fan of meringue when it is soft meringue on top of say a lemon pie. But the dry version, especially this one which includes light brown sugar is slightly reminiscent of that caramel sponge toffee we used to eat as kids.
You can also change this recipe up to suit your taste – pecans or hazelnuts instead of walnuts, substitute fresh fruit chopped finely for the nuts altogether ( I just wouldn’t freeze the fruit for the top garnish).
You can also flavour the whip cream with your favourite liqueur. There are walnut liqueurs from Italy that are divine. I think Bailey’s would also be interesting with pecan nuts…the possibilities are endless!
You know what else would make this awesome and kid friendly? Grate up 1 1/2 cups of your favourite chocolate bar – like SKOR or Crispy Crunch (something with some caramel and nuts) and use that instead of the walnuts!
This makes a perfect, refreshing summer dessert!