Dessert

Festive meringue stack with Baileys cream

Name: Festive meringue stack with Baileys cream
Prep time: 105 min
Cook time: 15 min
Total time: 120 min
Yield: 6
Ingredients: 2 1/4 cups (275g) caster sugar; 1 1/2 teaspoons cornflour; 1/2 teaspoon Fragrant Sweet Spices (we used Herbie's, from gourmet food shops) or ground cinnamon; 5 eggwhites; 2 teaspoons cocoa powder; 75g toasted hazelnuts, chopped; 2 cups (500ml) thickened cream; 1/4 cup (3 tablespoons) pure icing sugar, plus extra to dust; 3-4 tablespoons Mint Chocolate Irish Cream; 8 after-dinner mints, halved diagonally

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1h 45m

15m

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by Valli Little

delicious. team

Oct 03, 2015

Looking to impress this Christmas? Look no further than this simply beautiful dessert.

2 1/4 cups (275g) caster sugar
1 1/2 teaspoons cornflour
1/2 teaspoon Fragrant Sweet Spices (we used Herbie's, from gourmet food shops) or ground cinnamon
5 eggwhites
2 teaspoons cocoa powder
75g toasted hazelnuts, chopped
2 cups (500ml) thickened cream
1/4 cup (3 tablespoons) pure icing sugar, plus extra to dust
3-4 tablespoons Baileys Mint Chocolate Irish Cream
8 after-dinner mints, halved diagonally

Method

1.

Preheat oven to 140°C (120°C fan-forced). Line bases of three 23cm cake pans with baking paper, or lay three 23cm rounds of baking paper on baking trays.
2.

Combine sugar, cornflour and spices in a bowl. Using electric beaters, whisk the eggwhites until stiff peaks form. Add 2 tablespoons of sugar mixture and beat until meringue is stiff and shiny. Fold in remaining sugar mixture as gently as possible to keep the meringue light and aerated. Sift over the cocoa and fold in, leaving a rippled effect. Divide among pans or trays and spread over bases, leaving 5mm around edges. Sprinkle with nuts.
3.

Bake for 1 hour, then leave to cool in switched-off oven for 1 hour. Remove from oven and cool completely.
4.

Whip cream, icing sugar and Baileys to soft peaks. Place 1 meringue on a cake stand and spread with almost half the cream. Repeat, reserving a little cream for top. Add last meringue, then spoon reserved cream in centre. Top with halved mints and dust with icing sugar.