This is a sophisticated, delicious dessert. Yi’allaq (yec ahl-ak) Meringue Dessert is a subtle combination of meringue, chestnut puree, egg whites and cream, and resembles the mountain peak in Egypt, from which its name is derived.4 egg whites
8 oz. castor sugar
6 fl. oz. double cream
2 tablespoons castor sugar
3 egg whites, stiffly beaten
4 oz. canned unsweetened chestnut puree
2 oz. icing sugar
½ cup confectioners’ sugar
Preheat the oven to cool 300 °F (Gas Mark 2, 150°C).
With a pencil, draw a 9-inch circle (use a plate as a guide) on a piece of non-stick silicone paper. Place the paper on a baking sheet and set aside.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Beat in 2 ounces of the sugar and continue beating for 1 minute or until the mixture is very stiff and glossy. Using a metal spoon, fold in the remaining sugar.
Spoon one-third of the mixture on to the circle of paper to make a layer about J-inch thick. Fill a large forcing bag, fitted with a 1-inch nozzle, with the remaining mixture and pipe it around the edges of the circle in decorative swirls to form a case.
Place the baking sheet in the oven and bake the meringue for 1 hour. Turn off the oven and leave the meringue in the oven for a further 30 minutes or until it is crisp on the outside.
Remove the baking sheet from the oven and leave the meringue to cool completely. When it is cold, lift it off the baking sheet and carefully remove and discard the paper from the bottom. Set aside.
To make the filling, in a medium-sized mixing bowl, beat the cream with a wire whisk or rotary beater until it is very thick but not stiff.
With a metal spoon, fold the castor sugar into the egg whites, then blend in the chestnut puree.
Assemble the dessert by spooning this mixture into the prepared meringue shell, bringing the cream up into a decorative peak with the back of the spoon.
Using a small wire strainer, sprinkle the icing sugar over the dessert. Place the meringue in the refrigerator to chill before serving.