Choc & Nut Meringue Stack

Choc & Nut Meringue StackI created this recipe to take to a friend’s house for supper, though had to be careful transporting it in the car! Desserts made with eggs are always popular here at Hen Corner as we have a ready supply from our chickens, but using the whites in a meringue and the yolks in a creme patissiere means there is less waste and more to enjoy…         

I promise that the recipe for this decadent dessert is quite straightforward. We have three layers of meringue (one almond, one chocolate and one pistachio) with layers of ganache, creme patissiere and raspberries in between. It is topped off pavlova-style with whipped cream, raspberries and gratings of chocolate.

Ingredients:

For the meringues:
6 egg whites

300g caster sugar

50g ground almonds

50g pistachio kernels (blitzed in food processor)

1 tbsp cocoa powder

For the creme patissiere:

6 egg yolks

150g caster sugar

1 tbsp cornflour

150ml double cream

350ml milk

For the ganache:

80g plain dark chocolate

100ml double cream

To assemble:

300g raspberries (fresh or frozen)

250ml double cream, whipped

20g grated chocolate

Method:
  1. Make the meringue mixture by whisking the egg whites in a large clean bowl with an electric beater and when you have stiff peaks, gently beat in the sugar. Separate this mixture equally into three separate bowls.
  2. Fold in the ground almonds to the first batch of meringue mix, the finely chopped pistachios into the second batch and the cocoa powder into the third batch (the electric mixer may help with this batch).
  3. Line three baking sheets with baking parchment and draw a template circle on each (approx 25cm diameter), then carefully spoon each meringue mixture onto its own sheet using the template circle as a size guide.
  4. Bake all three meringues at 100c for 90 mins. Allow to cool then remove the meringues from the baking parchment.
  5. Make the creme patissiere by beating the egg yolks, sugar and cornflour in a large bowl. Warm the double cream and milk in a saucepan to just below boiling. Carefully pour the warm milk & cream over the egg yolk mixture stirring as you do. Return the whole mixture back to the saucepan and cook gently, whilst stirring, until the mixture is thick enough to coat the back of a spoon. Allow to cool.
  6. Make the ganache by breaking up the chocolate and melting it in a bowl over a saucepan of simmering water. When it’s fully melted stir in the double cream and allow to cool.
  7. When all components are cool, carefully assemble the stack. I started with a blob of ganache in the centre of the serving plate to secure the first layer.
  8. Layer up meringue, ganache, creme patissere and raspberries for the first two levels and finish with the whipped cream, final raspberries and that last bit of chocolate grated on top. Enjoy!

Responses

  1. Yum!! And beautiful too!

    • Thanks, do try it, it’s not that difficult…
      Sara

  2. Looks amazing! Will definitely give this a try over the summer when all our friends and family come to stay. I’m sure egg production from our 5 chickens will be in full swing by then!

    • Go for it Becky, it’s really not that tricky and makes a great party piece for family & friends!
      Sara


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