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Salted meringue and golden pear crunch stack
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Pear and salted meringue dessert: A perfect blend of sweet and salty with a satisfying crunch.
Ingredients:
  • 7 egg whites
  • 380g (1 3/4 cups) caster sugar
  • 1.20 gm salt flakes
  • 500g mascarpone
  • 600ml double cream
  • 3 x 50g Crunchie bars, coarsely chopped
  • 125ml (1/2 cup) golden syrup
  • 2 small Beurre Bosc pears, cut into 2-3mm thick slices (top to base, skin and core intact)
  • 30g butter, chopped
Instructions:
  • Preheat oven to 120C/100C fan forced. Trace five 20cm circles on 5 sheets of baking paper. Place the baking paper, pencil-side down, on 5 baking trays.
  • In a clean, dry bowl, use electric beaters to whip the egg whites until they form stiff peaks. Slowly add the sugar, one tablespoon at a time, until dissolved and the mixture is glossy and thick. Mix in the salt.
  • Distribute the meringue evenly on the prepared circles and use a palette knife to create smooth surfaces. Bake for 40-45 minutes until crisp. Turn off the oven and let the meringues cool completely inside with the door slightly ajar.
  • Prepare the golden pears by lining a baking tray with parchment paper. Warm up half of the golden syrup in a non-stick frying pan over medium heat until it simmers. Cook half of the pear slices for 3-4 minutes per side until they turn golden and translucent. Gently transfer them to the lined tray using tongs. Let them cool (they might be sticky). Repeat the process with the remaining syrup and pears. Stir butter into the syrup left in the pan, mix until smooth, and allow it to cool.
  • In a large bowl, combine mascarpone and cream, whisk with a balloon whisk until soft peaks form. Put 1 meringue disc on a serving plate and spread with one-fifth of the mascarpone mixture. Sprinkle with some chopped Crunchie bars. Repeat layering with remaining meringue discs, mascarpone mixture, and Crunchie, ending with Crunchie on top. Garnish with sliced pear and drizzle pear syrup over the top.

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