Nutty strawberry meringue layer cake
Ingredients
- 100 g white chocolate, melted
- fresh strawberries, to assemble
- 250 ml cream, whipped
- 100 ml strawberry purée
- 50 g corn flour
- 1 tbsp vanilla extract
- 150 g castor sugar
- 3 large egg yolks
- 600 ml 1,5 L milk
- red gel food colouring
- 6 large free- range egg whites
- 150 g castor sugar
- 25 g corn flour
- 250 g hazelnuts, peeled and roasted
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Cooking Instructions
- Line 4 baking trays, then draw 4x 18cm circles on the paper as templates.
- Pulse the roasted nuts in a food processor until finely ground then stir in the corn flour.
- In a large, clean bowl, whisk the egg whited until soft peaks form. Gradually add the sugar, a little at a time, while whisking until the mixture forms stiff glossy peaks.
- Gently fold in then nut mixture.
- Using a disposable piping bag, paint three stripes of red colour on the inside, then fill with the meringue mixture.
- Pipe into the template in a spiral to make a round disk of meringue, repeat to make the four disks.
- Bake for 1 hour, remove from the oven and leave to cool completely.
- Bring the milk to the boil. In a bowl, whisk the egg yolks, caster sugar, vanilla and corn flour.
- Pour the hot milk over the egg mixture, whisking continuously, then pour back into the pan.
- Bring to the boil, stirring continuously then reduce the heat and simmer until smooth and thick. Remove from the heat and leave to cool completely in the fridge.
- Once cool, stir in the strawberry puree and fold in the cream.
- To assemble the dessert, place one of the meringue layers on a large, flat serving plate and spread with one-third of the strawberry custard filling and some chopped strawberries.
- Place another meringue layer on top and spread with another third of the custard filling and strawberries, then repeat layering ending with a meringue layer.
- Top with a pile of fresh strawberries and a drizzle of melted white chocolate.
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