This cake will be fitting for any New Year’s Eve celebration or a New Year’s day lunch. I can’t think of a better way to start the new year than with a big slice of meringue, pistachio, lemon curd, whipped cream, and white chocolate with a glass of bone-dry bubbly.
But let me be frank: It is a lot of work, and a whole lot more if you have a small oven and have to bake each meringue layer separately. But the end result of a towering meringue confection is so worth it.
-- Make sure all the equipment is clean and dry when making your meringue.
-- The first thing to do is drain the yogurt: Drain it overnight by lining a wire mesh strainer with cheesecloth and placing it over a bowl. Pour the yogurt into the lined strainer, cover, and leave in the fridge overnight. —heinstirred
WHO: Heinstirred is a hunter and photographer in Cape Town.
WHAT: Like lemon meringue pie, but -- if you can believe it -- even more impressive.
HOW: Make three meringue rings, then layer them with lemon curd and a creamy, tangy pistachio filling. Top with whipped cream and white chocolate curls.
WHY WE LOVE IT: When you’re going to spend a long time making a cake -- and this is a cake that will take some time, we admit -- you want the result to make it all worthwhile. This towering cake balances the flavors and textures of tangy yogurt, tart lemon curd, and crunchy pistachios in a dessert that will make your guests give you a standing ovation. —The Editors