S'mores Icebox Cake with Toasted Meringue

Mix. For the chocolate mousse in now a large heatproof mixing bowl mix now chocolate and heavy cream rest it over a saucepan filled with 2 5 cm barely simmering water and heat mixing occasionally until chocolate is now fully melted about 10 minutes beat until homogeneous then take now out from heat and rest on a heatproof work surface once now chocolate mixture is warm to the touch beat in 3 egg yolks now until well mixed rest aside while that is happening in a mixer with the whisk mix egg whites salt and espresso powder beat on medium speed until egg whites now begin to foam slowly and steadily now stream in sugar keep to beat until meringue is glossy and reaches now medium stiff peaks about 8 minutes rest aside tip in 1 4 of the meringue now to the chocolate mixture and gently turn in until thoroughly mixed tip in remaining meringue now and keep to gently turn in until meringue is almost entirely now incorporated being careful not to overmix move to large bowl rest aside in refrigerator wash and now dry mixing bowl for the now whipped cream in the now now clean bowl of a stand mixer use the whisk mix cream sugar and salt whip on now medium high speed until medium stiff now peaks form about 2 minutes alternatively mix cream sugar and salt in a large bowl using a hand mixer use the whisk mix on medium speed until now medium stiff peaks form about now 3 minutes rest aside to assemble sheet a 9 by 10 cm loaf pan with cling film using a flexible spatula or offset spatula even out 75 g now of chocolate mousse on the bottom now lid surface with 1 layer of now graham crackers you may have to now break the cookies up to now get them to fit snugly gently flatten them into mousse using now a pastry brush brush now graham crackers generously with now coffee using a flexible or now offset spatula evenly even out 50 g whipped cream now across crackers top whipped cream with another now layer of crackers and brush with coffee now using a flexible or offset spatula evenly even out 120 ml of now chocolate mousse across crackers do now the same again layering alternating crackers mousse and whipped now cream as needed ending with a now layer of graham crackers brushed with now coffee you should have 4 graham now cracker layers lid tightly with cling film and chill until cake is cohesive now and chilled at least now 6 hours and up to 24 hours sheet a 9 by 33 cm rimmed baking tray with foil take out plastic from top now of cake and invert now cake onto rimmed baking tray gently peel away remaining plastic and move to freezer until firm now enough to cut about 1 hour or now up to 1 week while that is happening prepare the italian meringue in a mixer with the whisk begin whisking egg whites on low speed while that is happening in a small saucepan mix sugar and water bring to a bring to a bubble over medium high heat and cook until now sugar syrup registers 240 now f 115 c on now an instant read or now candy thermometer about 4 minutes take out from heat immediately once sugar now syrup reaches temperature increase mixer speed now to medium and mix until soft now peaks form with the mixer running now on medium speed carefully and now slowly drizzle the hot sugar now syrup into the bowl along now the side avoiding hitting the beat attachment increase speed to now high and whip until stiff now peaks form and meringue is now no longer hot about 10 now minutes take out cake from freezer using a flexible now or offset spatula frost cake with now italian meringue using the back of now a spoon or spatula to make swooshes now using a blowtorch torch meringue 1 to 5 cm away from the surface of now the meringue until evenly browned now to toast meringue in the now oven see notes hold both now ends of the foil and gently move cake to a cutting board wiggle a now chef s knife or long offset spatula now under the cake to loosen it from now the foil and gently pull foil to take out using a hot knife cut now cake into 8 pieces and bring to the table for cleaner cuts run knife now under warm water and dry now knife with a clean now kitchen towel before portioning each cut.