Meringue stack with chestnut puree Recipe
Ingredients
4 eggwhites
Pinch of cream of tartar
1 cup (220g) caster sugar
1 teaspoon cornflour
1 teaspoon white vinegar
1 teaspoon vanilla extract
300ml thickened cream
200ml Baileys Irish cream or other Irish cream liqueur
100g sweetened chestnut puree (see note)
Juice of 1/2 lemon
Icing sugar, to dust
Meringue stack with chestnut puree Recipe
Method
Step 1
Preheat the oven to 110°C. Grease and line a 26cm x 36cm lamington pan, leaving some paper overhanging.
Step 2
With electric beaters, whisk eggwhites and cream of tartar to soft peaks. Add half the sugar and continue to whisk until stiff. Slowly whisk in remaining sugar, a little at a time, then beat for 3 minutes 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 but not coloured. Cool completely, then carefully remove from the pan and cut into 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 mixture. Top with another meringue and remaining cream mixture, then top with last meringue piece. Dust with icing sugar, then serve.
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