Serves a Crowd

Eva's Moose-y Meringue Party Dessert All Grown Up

May  9, 2012
3 Ratings
  • Makes 10 to 15 servings
Author Notes

With sleepovers came a request from my daughter for us to make Moose-y Party Dessert. The dessert was very pretty for its presentation, and then all mayhem would break loose as the sleepover guests would dive bomb into dessert. In those days, we made a big meringue shell and filled it with a chocolatey mousse-like pudding that Eva spelled as "moose". We would crumble cookies into the base of the hollowed out meringue, filled with mousse, add whipped cream, and decorate it with chocolate syrup, chocolate sprinkles, M&M's - what have you. Thinking of this memory from Eva's childhood, I switched mango for chocolate, added a little rum in a few places, and made raspberry and mango purees to replace the chocolate. Instead of cookies, a little homemade blueberry jam is tucked just under the lip of the hollowed out meringue. I modified a BA recipe for mango pudding as the starting point for making the switch from a chocolate dessert. It's a party treat, and best finished in one sitting! —Bevi

What You'll Need
  • For the Meringue and the Mango Pudding
  • 5 large egg whites at room temperature
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon fresh lime juice
  • 1/2 cup water
  • 2 teaspoons unflavored gelatin
  • 1 ripe mango
  • 1/2 cup sour cream or a combination of sour cream, mascarpone, and/or vanilla yogurt
  • 1/2 cup whole milk
  • 1/3 cup sugar
  • 1 to 2 tablespoons dark rum
  • For the Raspberry and Mango Purees, the Rum Whipped Cream, and the Assembly:
  • 6 ounces fresh raspberries
  • 2 cups chopped mango
  • 2 tablespoons sugar
  • 4 tablespoons water
  • 2 tablespoons lime juice
  • 2 tablespoons dark rum
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 2 teaspoons dark rum
  • 1/3 cup blueberry jam - I used a homemade blueberry and lemon verbena jam - or whatever flavor you would like
  1. For the Meringue and the Mango Pudding
  2. To Make the Meringues: Preheat the oven to 225 degrees. Line a baking sheet with parchment paper and draw a 10-inch circle on it, and then flip the parchment paper (make sure you can see the pencil line). Set aside. Using a very clean mixing bowl, beat the egg whites on medium to high speed. Add the cream of tartar. Add the sugar a tablespoon at a time, and continue to beat the eggs whites until they form very stiff peaks. Then beat for a minute or two longer.
  3. Using a rubber spatula, form a circle of meringue onto the parchment paper, and build up a circle shape that resembles a one layer cake - about 1 1/2 inches high. Place in the top third of your oven, and bake anywhere from 1 1/2 to 2 1/2 hours. I find that 2 hours is generally the right amount of baking time in my oven. Allow the baked meringue to sit overnight if possible.
  4. For the Pudding: Mix the lime juice and water in a small saucepan. Sprinkle the gelatin on top of the liquid, and allow to sit for a few minutes. Then, stir over low heat until the gelatin is completely dissolved. Take off the heat and allow to stand until the mixture is cooled, but not completely set.
  5. Combine the mango, sour cream ( or combination of sour cream, mascarpone, etc.), milk, sugar, and rum in a blender on high speed until smooth. Add the gelatin mixture and blend again. Pour into an 8 or 9 inch glass bowl and place in the refrigerator overnight.
  1. For the Raspberry and Mango Purees, the Rum Whipped Cream, and the Assembly:
  2. For the Purees: Add to either a food processor or a blender 3 oz. of raspberries, 2 TBS. water, 1 TBS. of lime juice, and 1TBS. of sugar. Blend until emulsified and pureed. Place the raspberry puree in a ramekin, cover, and refrigerate. For the mango puree, follow the same directions, but add 2 TBS. of rum in addition to the other ingredients. Place the mango puree in the refrigerator.
  3. The day of assembly: Place the meringue on a 14" to 15" round platter. Cut out a circle shape from the top of the meringue, leaving about a 2" margin. Gently lift out the crust. The meringue insides may be gooey - that is a good thing. If there are holes or cracks on the floor of the meringue, you can patch in crusty pieces from the lifted top. Crumble the remaining meringue top crust and place back into the meringue shell.
  4. Spoon the jam evenly around the rim of the meringue top (photo attached). Then, slide a rubber spatula around the sides and base of the mango pudding bowl. With some care you can invert the pudding into the meringue shell. With your spatula, smooth out the pudding so it reaches the sides of the meringue rim. Decorate the top of the pudding with the remaining fruit.
  5. Use a very cold bowl to make the whipped cream. Mix the heavy cream on high speed, and add the vanilla and the rum. Beat until the peaks are stiff, but don't overbeat. Place the whipped cream in a pastry bag with a fluted tip. Pipe little stars around the rim of the meringue, and around the base. Decorate with the fruit purees to your liking. Serve additional fruit purees on the side.
  6. Note: You can serve the dessert as slices (albeit somewhat jiggly) or go for it sleepover style and serve in small cups or glasses. We always used plastic cups at the sleepovers.

See what other Food52ers are saying.

  • fiveandspice
  • BlueKaleRoad
  • Devangi Raval
    Devangi Raval
  • arielleclementine
  • boulangere

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

20 Reviews

fiveandspice July 28, 2014
Wow, I really wish my sleepovers had included a moose-y party dessert!!! I'm totally doing to do this for my kids. :)
Bevi August 2, 2014
Thanks! I have also made a raspberry pudding using Chambord. Delicious!
jenniebgood May 10, 2012
Wow - just wow!
Bevi May 10, 2012
I hope you make it some time and let me know how it goes!
BlueKaleRoad May 10, 2012
This is stunning, Bevi! I loved reading the history of it, too - what lucky sleepover guests!
Bevi May 10, 2012
Those were fun days. The chocolate version was a real knockout too. Always a little variation depending on what the daughter had in mind for decorations. I am glad you like it! I think any type of moussy pudding could work - color schemes are endless!
Devangi R. May 10, 2012
What a delicious visual treat!
Bevi May 10, 2012
Thank you, PD!
really fun story and a gorgeous dessert!
Bevi May 10, 2012
It's one of my fondest food memories of my daughter. Thanks!
boulangere May 9, 2012
WOW! This is a work of art, and an amazing variation on the original, which sounds pretty damn good to begin with. And whoever decided that sleepovers should be called sleepovers? The only sleeping that took place in our house was the next afternoon after everyone had long since gone home, and we all collapsed. If only we'd had something like this to muster our strength.
Bevi May 9, 2012
Sugar Central! Those were the days!
mrslarkin May 9, 2012
now THAT'S an epic party! :) Looks delicious Bevi.
Bevi May 9, 2012
Thanks mrsl! Note the blueberry verbena jam......
mrslarkin May 9, 2012
duly noted. ;) sadly, my jar is long gone.
Bevi May 9, 2012
That situation will have to change.
Kukla May 9, 2012
Very beautiful and as always creative Bevi!!!
Bevi May 9, 2012
Thank you Kukla!
lapadia May 9, 2012
Ooh-La-La! I could picture this in red, white & blue for a July 4th dessert, too!
Bevi May 9, 2012
Absolutely! Now that's a great idea!