Rasp­berry, pis­ta­chio and cho­co­late meringue

The Jewish Chronicle - - LIFE - FA­BI­ENNE VINER-LUZ­ZATO’S

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


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


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