The Sunday Paper Recommends: Week of May 8, 2022

At The Sunday Paper, we want to inspire you to gather at your table—virtually or with friends and family—and open your heart and mind to conversations that will move the needle. After all, the dinner table is where we connect on topics and map out the changes we can all make that’ll really move the needle.

This week, to encourage your conversations, we recommend checking out the following:

To Read:

This Mother's Day, Amy Hatkoff's new book Shaped By Love: The Extraordinary Impact of Nurturing is the perfect gift. This book explores the amazing effect of love on the developing brains of babies and toddlers and is sure to warm your heart while you learn.

To Watch:

A new documentary titled We Feed People details the humanitarian efforts of a friend of The Sunday Paper Chef José Andrés's organization World Central Kitchen. The film is sure to move your spirit and inspire you to move humanity forward. You can watch the film from Oscar-winning director, Ron Howard, here.

To Make:

This week, we recommend a recipe from the über popular @PassionForBaking, whose treats always look deliciously mouth-watering. Find an exciting and fun recipe for an ice cream pie below!

Almond Meringue Cake - Basic Recipe

* 135 ml egg whites, at room temperature (from 4 large egg whites)
* 1/4 teaspoon of cream of tartar
* 2 cups (225 grams) confectioners sugar or powdered sugar
* 1 3/4 cups (250 grams) whole almonds (coarsely grounded)
* 1 teaspoon vanilla bean paste or pure vanilla extract (optional)

Coffee/Daim Ice Cream

* 2 1/4 cups (500 grams) heavy cream 36 to 40 %, cold
* 1/2 cup + 1/8 cups (200 grams) sweetened condensed milk, cold
* 1-2 teaspoon vanilla bean paste
* 3 to 5 tablespoons strongly brewed coffee, cold
* 1 cup to 1 1/4 cups (200 to 250 grams) Daim candy bar, coarsely grounded, available at Ikea

Directions for the Almond Meringue Cake – Basic Recipe

* Preheat the oven 30 minutes before baking to 160C° ( 320F°)
* Line and lightly grease the sides and the bottom of a 24 cm ( 9-inches) springform, and line parchment paper.
* In a food processor, grind 250 gram whole almonds. I like to mine to be a little course, which provides a better texture.
* Wipe the inside of a mixer bowl as well as the whisk attachment with a paper towel dampened with a bit of lemon juice to eliminate any trace of grease.
* Separate the egg whites from the yolks. Set the yolk aside for another use or discard.
* Whip 135-gram egg whites ( 4 egg whites) in a perfectly clean bowl at high speed until foamy, about 30 seconds. You want to establish that eggs are free from fat and are going to create foam.
* Next, add a pinch of cream of tartar.
* Turn the mixer to medium speed. The whites will start to foam and turn into beautiful bubbles, keep whipping until medium peaks. About 2-3 minutes, when you lift the whisk the meringue should hold its shape.
* Turn the mixer to low speed, and slowly add the 225 grams confectioners sugar or powdered sugar over the whites, a tablespoon at a time, so it doesn't crush the foam you so diligently build up.
* Once you have added all of the powdered sugar, continue to whisk on medium-high speed until the meringue is glossy and thick, about 3 to 5 minutes.
* Stop the mixer and add 1 teaspoon vanilla bean paste, optional, and whip on medium speed until just combined or just combine with a spatula.
* Remove the bowl from the mixer and, using a rubber spatula, carefully fold in the coarsely ground almonds.
* Scoop the almond meringue mixture into the prepared springform pan. Use your spatula to spread evenly and to eliminate any air bubbles.
* Bake off immediately on the middle rack of the oven for 30 to 35 minutes.
* Let the cake cool in the springform on a wire rack until cool. In the meantime make the coffee/Daim Ice Cream Cake.

Directions for the coffee/Daim Ice Cream Cake
* Make strongly brewed coffee or espresso, and set it aside in the refrigerator for now.
* Place the Daim Candy bars in a food processor, and grind the daim candy. I like mine to be a little course, which provides a better texture. If you do not own a food processor, place the daim candies in a ziplock- bag, seal shut, and roll with a rolling pin until coarsely crushed.
* In the bowl of a stand mixer fitted with the whisk attachment ( or in a large bowl using and using an electric beater), whip 500 grams of cold heavy cream on medium speed until fluffy.
* Pour over 200 grams of cold-sweetened condensed milk, and whip for about 1 to 2 minutes more or until it is fluffy.
* Add 1 teaspoon vanilla bean paste and 3 to 5 tablespoons of the strongly brewed coffee to the whipped mixture.
* With a spatula, combine, have a taste to see if you like it, or if you like more coffee or vanilla bean paste, add some more to taste.
* Add the crushed Daim Candy (safe some for the top) and blend it with a spatula.
* Pour the ice cream mixture it over the cooled almond crust, tap the pan on the counter a few times, and freeze the ice cream cake for at least 5 hours or overnight.
* If covered well, this ice cream cake-covered well can be kept in the freezer for up to 6 weeks.
* Ten minutes before serving, remove the ice cream cake from the freezer.
* Serve and enjoy.

Shared with permission from Passion for Baking.