Summer Meringue Torte

David Gillick serves up this delicious summer treat on Celebrity MasterChef Ireland

Ingredients


  • 4 egg whites
  • 220 g caster sugar
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 2 tsp pure maize cornflour
  • 2 tblsp slivered almonds
  • 600 ml thickened cream, whipped
  • 250 g fresh or frozen raspberries
  • 4 kiwifruit, peeled, thinly sliced
  • 2 tblsp coconut-flavoured rum essence (alcohol free)
  • 160 g plus 2 tsp (for dusting) pure icing sugar
  • 1 lemon
  • 200 ml raspberry puree
  • 100 ml double cream
  • 1 vanilla pod
  • edible flowers and herbs
  • raspberry coulis:
  • 100 ml raspberry puree
  • 100 g icing sugar
  • 1/2 lemon juice
  • creme chantilly:
  • 100 ml double cream
  • 10 g icing sugar
  • 1/2 vanilla pod

Method

  1. Pre heat the oven to 150c or 130c fan. Line three baking trays with baking paper. Using a pencil, mark a 12cm x 25cm rectangle on each piece of paper. Turn paper pencil-side down.
  2. Using an electric mixer, beat the egg whites in a bowl until soft peaks form. Add caster sugar, 1 tbsp at a time, beating constantly until thick and glossy. Beat in vanilla, vinegar and cornflour.
  3. Spread meringue mixture evenly over rectangles on prepared trays. Scatter almonds over ONE rectangle. Bake for 45mins, until dry. Turn off oven and completely cool meringues in oven with the door ajar.
  4. Place one meringue rectangle on a board or platter. Spread over half of whipped cream. Top with half of raspberries and half of kiwifruit and drizzle over half of rum essence. Top with another meringue rectangle. Spread over remaining whipped cream, top with remaining fruit and drizzle over remaining rum. Top with almond topped meringue rectangle. Dust with sifted icing sugar to serve.
  5. Coulis: Blitz the icing sugar and raspberry puree together in a blender. Adjust the flavour with the lemon juice.
  6. Creme Chantilly: Remove the seeds from the vanilla pod and add to the cream and the sieved icing sugar in a bowl. Whip to soft peaks.
  7. Assemble dish

Notes:

Equipment: Electric mixer, 3 x baking trays, parchment paper, disposable piping bags, piping tip (10), sieve, blender, rubber spatula, 5 mixing bowls, serving plate



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