No-Bake S'mores Icebox Cake

Place the chocolate chips into a heat proof bowl (glass or metal) and set aside.

In a saucepan over medium-high heat, warm the heavy whipping cream until it just starts to simmer. I always look for small bubbles forming around the edge and a soft simmer starting in the middle. When it's reached this point, pour the cream into your bowl of chocolate and let sit for about 30 seconds.

Whisk the ingredients together until the ganache is uniform in consistency and there are no bits of chocolate left on your whisk. It will look soupy at first, but will come together into a smooth ganache.

Fill a medium saucepan with an inch or two of water and bring it to a simmer over medium heat. Whisk together the egg whites, granulated sugar, and cream of tartar in a heat proof bowl (glass or metal), then place it on top of the simmering saucepan. Make sure that the bottom of the bowl does not touch the water. Alternatively, you can use a double boiler for this part.

Whisk the egg white mixture continuously until the sugar and cream of tartar are dissolved, about 4 minutes. It will thin out and be very frothy on top.

Remove the mixture from the heat and add it to a stand mixer fitted with the whisk attachment (you can use a hand mixer for this part as well). Add the vanilla, then beat on high speed for about 5 minutes. You’ll know it’s ready when it looks glossy with stiff peaks. To test it, dip your whisk attachment into the meringue and make sure the peak stays perfectly upright when you flip the whisk upright.

Line a 9.5x5 inch loaf pan with plastic wrap, leaving an overhang on all four sides of the pan.

Reserve about 1/2 Cup of marshmallow meringue and place it into an airtight container in the refrigerator. You'll use this to decorate the cake once it's set. Add the rest of the marshmallow meringue into a piping bag and pipe about 1/3 of it into the bottom of the lined loaf pan. Alternatively you can spread the marshmallow meringue into the pan with a spatula, just note that it will be sticky.

Add a layer of graham crackers on top of the meringue, breaking some of the graham crackers into smaller pieces to fill up the entire space. Add about 1/3 of the chocolate ganache on top of the graham crackers and spread it in an even layer all the way to the edges of the pan.

Add another layer of graham crackers, followed by 1/3 of the the marshmallow meringue, a layer of graham crackers, 1/3 of the chocolate ganache, a layer of graham crackers, the rest of the marshmallow meringue, a layer of graham crackers, and the rest of the chocolate ganache.

Wrap the excess plastic wrap overhang over the surface of the chocolate ganache to cover it completely, then place the s'mores icebox cake into the refrigerator for at least 8 hours and up to two days. Overnight is best.

Once the s'mores icebox cake is set and you're ready to serve, turn it out onto a serving plate and remove the plastic wrap. Top with the reserved marshmallow meringue (I piped mine on with Wilton Tip 1M but you could also spread it on with a spatula). Toast the meringue with a kitchen torch and top with crushed graham crackers, if desired.