Meringue-Amisu
Credit: Whisk Media Group
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Meringue-Amisu
Ingredients:
Hazelnut Meringue Stack
Frangelico Coffee Ganache
Mascarpone Cream
Method:
Hazelnut Meringue Stack
- Preheat oven to 100°C (fan-forced). Line three large baking trays with baking paper. Draw a 30cm x 20cm rectangle on each. Turn paper over
- Using a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium-high speed until foamy. Continue beating, adding the sugar 1 tbsp at a time, until mixture holds stiff peaks. This should take 8-10 minutes. Continue beating for a further 1-2 minutes or until sugar has completely dissolved
- Sift in cocoa powder and add hazelnut meal. Fold in carefully until just mixed through. Divide evenly amongst prepared rectangles. Smooth tops
- Bake for 2 hours, or until crisp. Turn off oven. Cool meringues completely in oven, with door ajar
Frangelico Coffee Ganache
- Bring cream and coffee to the boil in a small saucepan over medium heat. Remove from heat
- Place chocolate in a large bowl and pour over hot cream. Stir until chocolate has melted. Refrigerate, covered, for 2 hours, or until cold
- Using a stand mixer fitted with a whisk attachment, mix in liqueur and beat the ganache on medium speed until firm and a piping consistency. Spoon mixture into a large piping bag with a 1 ½ - 2cm star nozzle
Mascarpone Cream
- Beat cream, sugar and vanilla to soft peaks. Gently beat in mascarpone until a dollop consistency
- To assemble, place one meringue onto a serving platter. Spoon over ⅓ of the mascarpone filling. Pipe with ½ of the ganache. Repeat these layers with remaining meringues, cream and ganache, finishing with a layer of meringue and mascarpone cream
- Dust with cocoa and decorate with grated chocolate. Refrigerate until serving
Tips & Hints:
- This recipe is best made at least 3-4 hours before serving. Meringue will soften slightly, and ganache and mascarpone cream will set firmly. This will make it easier to cut
- Ovens can vary, so start checking the meringue after 1 ½ hours
- To check that sugar has completely dissolved, rub a small amount of meringue between thumb and forefinger. Mixture should be smooth and not grainy
- Meringues can be made up to 2-3 days ahead. Store layered with baking paper in an airtight container
- Meringue will soften if assembled and refrigerated ahead of time. For crisp meringue, assemble just before serving
- Choose 1 dozen egg cartons with a total weight of 700g. This will ensure you are using the correct sized (59-60g) eggs
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