Cloudy Bay New Zealand, Sauvignon Blanc, Chardonnay, Pinot Noir - Red and White wines - Marlborough Wine & Central Otago Wine Region
Our WinesAbout usJournal
Visit us
Wine Club

Where to buy

Newsletter

Follow us

back   back   back   back   back   back   back   back   back   
(open in a new tab)
Back
back   back   back   back   back   back   back   back   back   
(open in a new tab)
November 30, 2022 - Recipes

Layered Toasted Nut Meringue Cake

Originally created by Fiona Hugues, this recipe is a winner: simple to prepare, but incredibly beautiful to serve.

You can make your meringue layers ahead, but be sure to have a big enough airtight container keep them crisp & fresh in until you need them. The mix also makes fabulous individual meringues – Fiona recommends using a spring-loaded ice cream scoop to make perfect little puffs.

INGREDIENTS

8 large free-range egg whites
2 cups of caster sugar
2 cups of toasted sliced almonds
2½ cups fresh cream
1 cup mascarpone

1 tsp plus 1 tbsp vanilla paste
2 tbsp icing sugar
Berries (blueberries, blackberries, strawberries, raspberries or even pomegranate)
Lemon curd
Mint leaves & or wild strawberry leaves to decorate

METHOD

1) Preheat the oven to 120C fan bake.
2) Line 4 baking trays with baking paper, each with a 25cm diameter circle drawn in pencil on the back as a guide.
3) Using an electric beater, beat the egg whites with a pinch of salt until soft peaks form. With the motor running, add the sugar slowly, continuing to whisk until it’s all in. Add the teaspoon of vanilla paste. Keep whisking for a further 10 mins until the sugar has dissolved and the mixture is smooth & shiny.
4) Spoon a quarter of the mixture onto a marked circle and repeat to make 4 even discs. Sprinkle each disc with ½ cup sliced almonds.
5) Bake for 20-30 mins until they feel crisp and lift off the paper easily. Turn off the oven, open the door and leave in the oven to cool.
6) Store in an airtight container between layers of baking paper until needed.

TO ASSEMBLE & SERVE

1) Whip the cream with the vanilla paste & icing sugar until soft peaks and then gently fold in the mascarpone until well combined.
2) Place a meringue disc on your serving platter or stand and spread a large spoonful of cream on top. Add a few berries and repeat with another layer of meringue.
3) Continue until the last layer and top the cake with cream.
4) Decorate the top with berries and a few mint sprigs. Drizzle with a little lemon curd on top just before serving.

undefined-undefined
Crew

undefined

02 February - 02 February-undefined

undefined

Subscribe to cloudy bay's newsletter
Personal Information
Select your country
Your title
Birth Date

Fields with an * are mandatory – not providing this information will not permit the processing of your request.

By clicking on "subscribe", I consent to the use of my above data to be able to receive Cloudy Bay electronic news and offers from us(opens in a new tab) and consent to the use of web tags to measure interaction with such contents.

I can withdraw my consent at any time by using the unsubscription mechanism provided in relevant contents.

For more information on the processing of your data and your rights, you can consult our Privacy & Cookies Notice

I agree to the sharing of my data with Moët Hennessy affiliates for analysis purposes.

undefined

undefined

undefined

TERMS & CONDITIONSPRIVACY & COOKIES NOTICEOUR CERTIFICATIONSSUPPLIER INFO PAGE(open in a new tab)CAREERSCONTACT US
PLEASE ENJOY RESPONSIBLY©2022 Copyright Cloudy Bay
Subscribe
Follow us
Change your country
©2022 Copyright Cloudy Bay  -  PLEASE ENJOY RESPONSIBLY