Raspberry, white chocolate and almond meringue torte
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Christmas is a joyful season but knowing what to bring along to Christmas functions can be hard work! Here’s a delicious dessert that will be sure to keep everyone satisfied.
Celebrate the arrival of the Festive Season with the perfect Raspberry, white chocolate and almond meringue torte by Cath Collins.
Recipe
Ingredients
Ingredients:
- Almond Meringue
- 40g almond meal
- 320g caster sugar
- 240g egg whites (approx 6-8 eggs depending on the size)
- 1/4 tspn cream of tartar
Raspberry Coulis
- 350g frozen raspberries (or fresh)
- 150g castor sugar
- 1/4 cup water
- 1TBSPN lemon juice
- Pinch of salt
- 4g (approx) Xantham gum (to thicken coulis) or make a slurry with corn flour & water.
White Chocolate Ganache
- 360g Callebaut white chocolate callets or 2 x 180g blocks of white baking chocolate.
- 600ml thickened cream
To Serve
- ¼ – ½ cup toasted, flaked almonds
- Icing sugar for dusting
- Edible flowers to decorate.
Method
Method
Preparation
Pre heat oven to 120°C
Prepare lined oven trays by drawing 3 x 23cm circles on separate sheets of baking paper with a marker, place the baking paper, marker side down on baking trays.
For the meringue
- Combine the almond meal and 20g castor sugar in a bowl, set aside.
- Place egg whites in the bowl of a stand mixer fitted with the whisk attachment.
- Whisk on medium high until soft peaks form. Gradually add the castor sugar one tablespoon at a time, continue to whisk until glossy and shiny and all the sugar is dissolved.
- Add the cream of tartar, whisk to combine.
- Gently fold through the almond meal and sugar mixture until just combined.
- Spread the mixture evenly amongst the 3 circles, smooth out the surface. Place in a pre heated oven for 1 hour or until crisp and dry (it’s OK to continue to cook for a further 10-15 minutes if they’re not dry; it can be dependent on your oven). Turn off oven, open the door slightly, leave the meringue discs to completely cool.
For the white chocolate ganache
- Place the chocolate in a microwave proof bowl, add ½ cup cream.
- Place in the microwave for 1 minute on medium, check and continue to microwave on medium until the chocolate is starting to melt, stirring each time. Set aside to cool slightly.
- Beat the remaining cream until soft peaks form, fold into the cooled chocolate mixture. Cover with plastic wrap, place in the fridge until ready to assemble.
For the almonds
- Toast almonds in a preheated oven on 150°C for 15 minutes or until golden and toasted to your liking.
For the raspberry coulis
- Place raspberries, sugar, water, lemon juice and salt in a saucepan over medium heat. Heat to a simmer until the sugar is dissolved.
- Blend to a puree then strain through a sieve.
- To thicken the coulis, weigh the strained coulis (will yield about 400-430g of coulis). Measure out 1% ratio of xantham gum to coulis. If the coulis is 420g then weigh out 4.2g of xantham gum. I suggested that you use a little less (approx 3.5g of xantham gum so it’s not too thick).
- Place the coulis back in the saucepan over medium heat, add the xantham gum, whisk for 2 minutes until thickened.
- Place back in the blender to fully combine.
- Transfer to a bowl, set aside until cool, place in the fridge until ready to assemble.
- The other option is to mix one teaspoon of cornflour with a tablespoon of water, stir to make a slurry and add it into the strained warm coulis to thicken.
To assemble
- Place one meringue disc on your chosen serving platter.
- Top with one third of the white chocolate ganache.
- Spread half of the coulis over the ganache with a spatula.
- Place the second meringue disc on top, add another layer of ganache and coulis.
- Lay the last disc on top, spread with the remaining ganache.
To serve
- Add a sprinkle of toasted almonds, a dusting of icing sugar and finally, some pretty fresh edible flowers. Enjoy x Cath.
Notes
You can make the meringue discs the day or morning of the event.
Store the meringue discs in a container with baking paper between them.
It is suggested that you add the almonds, icing sugar and flowers just before serving.