Instructions

1. Line an 8 x 8-inch square baking pan with plastic wrap or parchment paper on all sides. Set aside.
2. Place a large pot with 2-inches of water in it on the stove over medium heat and get a heatproof mixing bowl (we used the metal stand mixer bowl!) to make a double boiler. Place the egg whites and granulated sugar in the mixing bowl and place the bowl over the hot water. Whisk gently until the sugar granules have dissolved into the egg whites.
3. Remove the bowl from the double boiler and screw into your stand mixer fitted with the whisk attachment. Beat on medium high speed until stiff peaks form, about 3 minutes.
4. Scrape the meringue into a separate bowl. Pour the heavy cream into the stand mixer bowl (no need to wash it!). Beat on low speed, gradually increasing the speed to high and beat until medium peaks form, about 2 minutes. Add the meringue into the cream and use a rubber spatula to fold together until completely combined.
5. Remove the lid from the hot fudge jar and microwave the hot fudge for 30 seconds to thin it out.
6. Now assemble the cake! Place a layer of graham crackers in your pan so that they fully cover the bottom (you may need to break apart a few graham cracker squares to fully cover the bottom of the pan). Top the graham crackers with about ⅓ cup of the warmed up hot fudge, using an offset spatula to spread it into a thin layer. Top with ⅓ of the meringue mixture and spread into an even layer.  Repeat this layering process of graham crackers, hot fudge, and cream two more times. Top the last layer of cream with a layer of graham crackers and tightly wrap the pan with plastic wrap. Place in the fridge to chill for at least 6 hours or until ready to serve.
7. When ready to serve, make the meringue topping. Place a large pot with 2-inches of water and make a double boiler with the metal standmixer bowl. Place the egg whites and granulated sugar in the mixing bowl and place the bowl over the hot water. Whisk gently until the sugar granules have dissolved into the egg whites. Remove the bowl from the double boiler and place it on the stand mixer fitted with the whisk attachment. Beat until stiff peaks form, about 3 minutess.
8. Use a rubber spatula to scrape the meringue onto the top of your s’mores cake, spreading it all the way to the edges. Use the back of a large spoon to make big swoops and designs in the topping. Last, use a blow torch to gently toast the top of the meringue. Slice and serve!