Raspberry, pistachio and chocolate meringue
Serves: 4 Preparation: 30 minutes Cooking: 1½ - 2 hours
INGREDIENTS For the filling
6 egg whites 150g caster sugar 150g icing sugar 200g shelled pistachios, roughly chopped Beetroot powder or red food colouring (optional)
For the filling
300ml double cream or unsweetened pareve cream 300g fresh raspberries
For the chocolate mousse
6 large eggs, separated 200g dark chocolate
METHOD
Preheat your oven to 100°C (90°c fan) and line three baking sheets with baking paper.
Whisk the egg whites until very firm, gradually add the sugars and beat again until firm and shiny and divide the mixture into three bowls.
Fold the pistachios into one bowl until well combined. To the second bowl add a tablespoon of beetroot powder and leave the third meringue mixture white.
Spread a circle of mixture (of about 22cm) on each tray. Bake for 1½ to 2 hours then leave to cool.
When cool, crush the pistachio meringue into pieces. Leave the other two meringues whole.
To make the fillings: first whisk the double cream into a Chantilly cream — holding its shape but not too firm.
Mix 150g of raspberries into the cream and spoon into a large piping bag. Refrigerate until needed. Keep 150g of raspberries for decoration.
To make the chocolate mousse filling: beat egg whites until firm.
Melt the chocolate and add the yolks and mix very well, then gently fold the chocolate mix into the whites. Set aside — in a piping bag if possible.
To assemble the cake: place the plain meringue on a serving plate.
Spoon or pipe the chocolate mousse over it and sprinkle over half of the crushed pistachio meringue.
Top with the pink meringue disc and pipe or spoon over the raspberry cream. Top with the remaining raspberries and crushed pistachio meringue.
Refrigerate until needed. www.homecookingby fabienne.co.uk