Apricot Petit Fours
Apricot Chocolate Roulade
Dairy Free Banana Chocolate Bake
Cornflake Base Cheesecake (light)
Lemon (or Orange) Cheesecake
Chocolate Chestnut Cake
Chocolate Chestnut Terrine
Chocolate Currant Chestnut Trifle
Chocolate Orange Cake (Sticky)
Chocolate & Pear (Cherry) Tart
Corn Starch/Flour Custard
Custardy Cranberry Bake
Festive Winter Pud
Hazelnut Meringue Mascarpone Layer
Lemon Reverse Cake
Pashka - Flower Pot Pudding
Pear & Ginger Pud.
Rice Pudding - Iranian Style
Rhubarb Sponge Pudding
Roasted Fruit in a Chocolate Meringue
Sticky Chocolate Orange Cake
Sweet Noodle Kugel
Walnut & Coffee Souffles
Zuccotto (Italian Mould)
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
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I love the texture of nuts in a meringue. This is a very luxurious desert and the fruit can be varied as can the nuts - try walnuts or pecans. You need to use whole nuts and chop them or process them to a coarse texture - if you chop too fine or use ground nuts they release their oils and the texture is not quite right in the meringue or topping.
The secret of meringues is to use a very clean grease free bowl - I find metal or glass best and clean whisk or beaters.
You can make the meringue in advance if you want and freeze - you will then only need half the hazelnuts the other half will be needed when you layer.
4 large egg whites
Pinch of salt
225g (8oz) icing (confectioners) sugar
175g (6oz) hazelnuts (preferably skinned)
285 ml (10fl oz) tub whipping cream or crème fraiche
250g (8oz) tub mascarpone or cream cheese
3tbsp brandy or fruit brandy to compliment your fruit
150g (6oz) strawberries or raspberries or any other soft fruit
Preheat the oven to Slow , 300ºF 150ºC or 130ºC Fan, Gas Mark 2
Line 2 round loose bottom tins (21cm - 8inch) with non-stick baking paper. Or if you prefer for a less structured effect, place two greaseproof circles on a baking tray
Using a food processor, chop the nuts into small pieces about rice grain size
Place the egg whites and salt in the bowl and whisk until they form stiff peaks, slowly add in the sugar a tablespoon at a time.
Using a metal spoon fold half the nuts into the meringue mix to incorporate but take care not to beat and knock the meringue down. Divide this mix between the cake tins and place in the oven for 30 minutes. You will then get a meringue that is set but not hard. After cooking remove and cool in the tins for at least 45 minutes. Then remove and leave to one side
Filling - place the cheese, brandy and cream in a clean bowl and beat until smooth.
To Assemble - remove the paper from the meringues. Spread half the cheese mix on top of one meringue, top with the fruit (keep a few pieces back) , place second meringue on top and spread with the other of the cheese mix, top with the remaining chopped nuts and arrange the last few fruit on top.