Pistachio Meringue Torte
Dessert made simple – and stunning! Make this meringue torte ahead, freeze if needed, then just defrost and decorate with fresh fruit, candied treats, or edible flowers.
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Serves 8
5 large egg whites
400g caster sugar
50g ground pistachios
600ml double cream
50g icing sugar (optional)
1 orange, zest
100g raspberries
100g blueberries
100g pistachios, roughly chopped
2 tbsp pomegranate seeds
Candied orange slices
Icing sugar for dusting
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Preparation Time: 25 minutes. Cooking Time: 1 hour.
1. You will need a large flat baking tray or 2 half size baking trays. Make sure you have space round the trays if cooking in a fan oven. Line the tray with Bake-O-Glide® or baking parchment.
2. Make the meringue by whisking the egg whites in a very clean bowl until light and fluffy.
3. Add the sugar a spoonful at a time. Whisk until the mixture is quite stiff.
4. Carefully fold in the ground pistachios.
5.Spread or pipe the meringue onto the baking tray in two long rectangles, approx 30cm x 10cm.
6. Place in the oven CAST IRON OVEN: on the lowest runner in the simmering oven or oven on B1. FAN OVEN: preheated to B1/100oC/200oF. Bake for 1 hour until meringue peels away easily from the Bake-O-Glide® or paper. Cool on the tray.
7. Once cool, gently lift one meringue layer onto a serving board or plate.
8. Whip the cream with the icing sugar (if using) and the orange zest until softly peaking.
9. Spread half the cream onto the meringue layer. Sprinkle half the raspberries, blueberries and chopped pistachios onto the cream.
10. Carefully place the second meringue layer on top. Spoon the remaining cream on top and sprinkle with the remaining raspberries, blueberries, chopped pistachios and pomegranate seeds. Decorate with orange slices and dust with icing sugar as you wish.
11. Serve straight away cut into 8 - 10 slices using a serrated knife. Alternatively, cover gently and chill for up to 24 hours until needed.
