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Sans Rival
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Prep Time:
120 minutes
Cook Time:
45 minutes
Total Time:
225 minutes
Decadent Filipino dessert: Cashew meringue layers with luscious French buttercream, topped with chopped cashews.
Ingredients:
  • 12 egg whites
  • 2 cups white sugar
  • 1 teaspoon cream of tartar
  • 2 cups chopped cashews, toasted
  • 1 pound butter, softened
  • 12 egg yolks
  • 1 cup water
  • 2 tablespoons dark rum
Instructions:
  • Preheat your oven to a cozy 300 degrees F (150 degrees C) and line four 8x12 inch pans with parchment paper.
  • In a spacious glass or metal bowl, whip egg whites until foamy. Add cream of tartar and sprinkle with 2 cups of white sugar gradually, beating until stiff peaks form. Gently fold in 2 cups of chopped nuts. Divide the meringue evenly among the 4 pans, spreading it out to the edges.
  • Bake in a preheated oven until light golden brown, about 30 minutes. Remove the hot meringue from the pans and let cool. Once cool, trim edges for uniform shape on all 4 meringue layers. Set aside.
  • In a large bowl, beat butter until light and fluffy. In another bowl, whip egg yolks until thick and lemon-colored.
  • In a saucepan, melt 2 cups of sugar with 1 cup of water until it reaches 270 to 290 degrees F (132 to 143 degrees C) and forms pliable threads in cold water. Slowly pour this hot syrup into beaten egg yolks while mixing on high. Blend in whipped butter until smooth, then mix in rum.
  • Spread a generous layer of buttercream over the meringue, making sure to reach the edges. Repeat this process with the remaining layers. Use a spatula to smooth the sides. Sprinkle the top with chopped cashews totaling 2 cups. Freeze until firm. When ready to serve, slice the frozen dessert into 1-inch pieces.

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