Zebra Meringue Torte

This is a mouth-watering dessert, with a striped effect, which will delight both adults and children. The white meringue circles should be baked in the bottom of the oven so that they do ?iot brown.


6 egg whites

12 oz. castor sugar

6 tablespoons chocolate powder

15 fl. oz. double cream , stiffly whipped

2 oz. walnuts, chopped

2 tablespoons coffee-flavoured liqueur 2 bananas, peeled and mashed –.

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4 oz. cream cheese

2 tablespoons dark cooking chocolate, grated

Preheat the oven to very cool 250°F (Gas Mark |, 130°C).

Cut out 4 circles of non-stick silicone paper 7-inches in diameter and place them on two large baking sheets.

In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Add half the sugar and continue beating for 1 minute. Using a metal spoon, fold in the remaining sugar.

Place half the meringue mixture in a medium-sized bowl. Fold in half the chocolate powder, and stir until the mixture is thoroughly blended.

Spoon the chocolate mixture into a forcing bag, fitted with a large nozzle. Pipe the mixture on to 2 of the paper circles on the baking sheets, covering them completely. Spoon the remaining meringue mixture into another forcing bag and pipe it on to the 2 remaining circles.

A melt-in-the-tnouth dessert which tastes as good as it looks, Zebra Meringue Torte is attractively striped in brown and white, and makes a delightful ending to a dinner party.

Place the baking sheets near the bottom of the oven and bake for 2 to 2 hours or until the meringues are firm.

Remove the baking sheets from the oven. Carefully transfer the meringues from the baking sheets to a wire rack and set aside to cool.

Meanwhile, prepare the fillings. Place half the cream in a small bowl and, using a metal spoon, fold in the remaining chocolate powder. Set aside.

Fold the walnuts into the remaining cream. Add the coffee-flavoured liqueur and stir well to blend. Set aside.

In a medium-sized mixing bowl, com-bine the bananas and cream cheese, beating well with a wooden spoon until they are thoroughly combined. Set aside.

Carefully peel off and discard the silicone paper from the meringue circles.

Place one brown meringue circle on a large, flat serving plate. Spread the banana mixture over the circle to cover it completely.

Place a white meringue circle over the banana mixture. Spread the chocolate cream mixture over the meringue circle to cover it completely.

Place the remaining brown meringue circle over the cream mixture and spread the cream and walnut mixture over the meringue to cover it completely.

Place the remaining white meringue circle on top of the pudding and sprinkle over the grated chocolate. Place the torte in the refrigerator to chill for 30 minutes before serving.

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