Frozen chocolate-chip meringata

I got a sample print issue of Food & Wine, which contained the recipe for this dessert (also available online). I thought it would be an excellent "pie" for Pie of the Month Club. It's pretty safe to say that this is a very, very loose interpretation of pie, even of a cream pie. The definitions for meringata are not very helpful either. Some sources say it is a meringue cake. Others say a meringata is anything that has been meringued, either on top or bottom or within.I opted to make the meringues the size of my largest springform pan (10") so that I could get the edge of the frozen cream even with the meringues. I oiled the sides with almond oil and dusted with cocoa powder, but didn't work quite like I had hoped. The only benefit was visual, as it provided some visual contrast to the whiteness of the cream and meringues. I omitted the 1/2 c espresso from the sauce, so it was a little thicker than I imagine it should have been. I tried adding more cream, but the cream was cold, so the chocolate cooled down really quickly. It would be good to use warm cream for that step next time. And since it's a meringue, don't expect the slices to come out nice and neat. The meringue is going to revolt and decide to explode when you cut it.

Recipe

• 6 large egg whites, at room temperature
• 1/2 t cream of tartar
• 1 1/2 c granulated sugar
• 1/2 t pure vanilla extract
• 2 1/4 c heavy cream
• 1/4 c confectioners\' sugar
• 1 lb bittersweet chocolate, finely chopped
• 1/4 c hot brewed espresso ((This was omitted.))

Preheat the oven to 225°F and position racks in the lower and middle thirds. Trace an 11-inch circle on the undersides of each of 2 sheets of parchment paper. Turn the paper over onto 2 large baking sheets.In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until foamy. Increase the speed to high and beat until soft peaks form. Add the granulated sugar 1 tablespoon at a time, beating for 5 seconds between additions. Add the vanilla and beat until the whites are stiff and glossy, about 4 minutes.Transfer half of the meringue to a pastry bag fitted with a 1/2-inch plain round tip ((I used a giant zip-lock bag and cut the corner off.)) and pipe a ring of meringue just inside each drawn circle. Spoon the remaining meringue into the circles and spread it 1/2 inch thick. Bake the meringues for about 1 1/2 hours, until very pale but dry. Turn off the oven, prop the door open slightly and let the meringues cool in the oven for at least 6 hours, until dry and crisp.In a bowl, using an electric mixer, beat 2 cups of the cream with the confectioners\' sugar until firm. Fold in one-fourth of the chocolate. Spread the cream over 1 round, spreading it to the edge. Top with the second round, pressing it lightly. Freeze until the cream is firm, about 4 hours.Melt the remaining chocolate in a bowl set over a pan of simmering water. Off the heat, whisk in the remaining 1/4 cup of cream and the espresso. Using a serrated knife, cut the frozen cake into wedges and transfer to plates. Let stand for 10 minutes. Spoon some of the sauce on each wedge and serve.