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Meringue stack with chestnut puree
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Prep Time:
45 minutes
Cook Time:
75 minutes
Total Time:
120 minutes
Decadent chestnut and Irish liqueur meringue cake for a show-stopping Christmas dessert.
Ingredients:
  • 4 eggwhites
  • Pinch of cream of tartar
  • 220g caster sugar
  • 2.50 gm cornflour
  • 1 tsp white vinegar
  • 300ml thickened cream
  • 200ml Irish cream or other Irish cream liqueur
  • 100g sweetened chestnut puree (see note)
  • Juice of 1/2 lemon
  • Icing sugar, to dust
Instructions:
  • Preheat the oven to 110°C. Prepare a 26cm x 36cm lamington pan by greasing and lining it with parchment paper, making sure to leave some overhang for easy removal.
  • Using electric beaters, whip egg whites and cream of tartar until soft peaks form. Gradually add half of the sugar and continue to whip until stiff peaks form. Slowly incorporate the remaining sugar, little by little, and beat for 3 minutes or until the mixture becomes shiny. Gently fold in cornflour, vinegar, and vanilla. Spread the mixture into the pan and bake for 1 hour and 15 minutes until the top is firm to the touch. Allow it to cool completely, then delicately remove from the pan and cut into 3 equal rectangles.
  • In a bowl, vigorously blend cream, Baileys, and chestnut puree until thickened. Gently fold in lemon juice.
  • Assemble the cake by placing one meringue on a serving platter and spreading half of the cream mixture on top. Add another meringue, the rest of the cream mixture, and the last meringue on top. Finish by dusting with icing sugar before serving.

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