Recipes Meringue stack with chestnut puree

Recipes Meringue stack with chestnut puree

Recipes Meringue stack with chestnut puree

Recipes Meringue stack with chestnut puree Saying puree and Irish liqueur are combined inside layers of crisp meringue to produce a sensational finale to a gourmet Xmas menu. Meringue stack with chestnut puree

Ingredients

  • 4 eggwhites
  • Touch of cream of tartar
  • 1 cup (220g) caster sugars
  • 1 teaspoon cornflour
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla remove
  • 300ml thickened cream
  • 200ml Baileys Irish cream or other Irish cream liqueur
  • 100g sweetened chestnut puree (see note)
  • Juice of 1/2 ” lemon ”
  • Icing sugars, to dust

Method

  • Step 1

    Preheat the oven to 110�C. Grease and collection a 26cm times 36cm lamington pan, leaving some papers overhanging.

  • Stage 2

    With electric beaters, whisk eggwhites and cream of tartar to soft peaks. Add half the sugar and carry on to whisk until stiff. Slowly whisk in staying sugar, a little from a time, then beat for 3 moments or until shiny. Fold in cornflour, vinegar and vanilla. Spread into the pan and bake for 1 hour 15 minutes until firm to the touch nevertheless not coloured. Cool completely, then thoroughly eliminate from the pan and cut in to 3 even rectangles.

  • Step 3

    Whisk cream, Baileys and chestnut puree until thick. Stir in lemon juice.

  • Step 4

    Saving the best-looking meringue piece for the top, place 1 meringue onto a serving platter and spread with half the cream combination. Top with another meringue and remaining cream mixture, then top with last meringue piece. Dust with icing sugars, then serve.