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Author Notes: I served this dessert to Michelin Star Chefs Arnaud Tabarec and Christophe Dufau at Lunch with LT and they both loved it. Christophe defines it: "Memorable". This recipe was given to me by a Norwegian friend Liv in 1994 and it has been a success ever since! —Your Guardian Chef
Serves 8 people
For the almond meringue:
- 4 eggs white
- 150 grams grated almonds
- 150 grams icing sugar
- 1 teaspoon baking powder
- Whip the eggs white till firm, then add the sugar and keep whipping to maintain the firmed foam.
- Gently add the grated almonds, making sure the egg whites remain firm.
- Pour in a round oven pan which has been buttered and floured.
- Cook in the oven for 45 minutes at 180 C.
- Once cooked, let it rest for 5 minutes then move into a rack to cool down completely.
For the butter cream:
- 4 eggs yolk
- 100 milliliters liquid cream
- 125 grams caster sugar
- 1 teaspoon flour
- 1 teaspoon vanilla essence
- 100 grams butter
- In a pan, pour and combine all the ingredients for the cream except the butter.
- Cook in bain-marie until the cream reach the consistency of a custard cream.
- Take away from the heat and add the butter. Mix until the butter is all melted and the cream has taken a yellowish colour.
- Once the meringue and the cream are cold, pour the cream over the meringue and decorate with berries. It can be served at room temperature.
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall