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
Ingredients
- For the almond meringue:
-
4
eggs white
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150 grams
grated almonds
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150 grams
icing sugar
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1 teaspoon
baking powder
- For the butter cream:
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4
eggs yolk
-
100 milliliters
liquid cream
-
125 grams
caster sugar
-
1 teaspoon
flour
-
1 teaspoon
vanilla essence
-
100 grams
butter
Directions
- For the almond meringue:
-
Whip the eggs white till firm, then add the sugar and keep whipping to maintain the firmed foam.
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Gently add the grated almonds, making sure the egg whites remain firm.
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Pour in a round oven pan which has been buttered and floured.
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Cook in the oven for 45 minutes at 180 C.
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Once cooked, let it rest for 5 minutes then move into a rack to cool down completely.
- For the butter cream:
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In a pan, pour and combine all the ingredients for the cream except the butter.
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Cook in bain-marie until the cream reach the consistency of a custard cream.
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Take away from the heat and add the butter. Mix until the butter is all melted and the cream has taken a yellowish colour.
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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.
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