I N G R E D I E N T S
For the meringue:
4 egg whites
125 g icing/confectioners’ sugar
1 teaspoon white wine vinegar
1 teaspoon vanilla sugar or extract
1½ teaspoons cornflour/cornstarch
For the filling:
200 ml whipping cream
150 ml Pastry Cream
50 ml pistachio liqueur
1 quantity of Danish Cherry Sauce
50 g chopped, toasted pistachio nuts
2 piping/pastry bags
M E T H O D
Preheat the oven to 200°C (400°F) Gas 6.
To make the meringue, whisk the egg whites to soft peaks in a very clean bowl. Add the icing/confectioners’ sugar one spoon at a time, whisking continuously – do not stop whisking! Whisk for about 5 minutes, or until you have a very stiff mixture. Stir in the vinegar and vanilla. Add the cornflour/cornstarch and fold in.
On a piece of baking parchment, use a pencil to lightly draw a circle of around 20-cm/8-in. diameter, then a circle inside that, around 10-cm/4-in. diameter. Place the parchment on a baking sheet. Spoon the meringue into a piping/pastry bag and cut a large opening at the end – be quick and careful doing this. Pipe into a circle on the parchment using the pencil lines as a rough guide. It doesn’t need to be exact, you just need to end up with a uniform circle. Form a slight trench around the middle of the meringue circle, around 2 cm/¾ in. wide and 1 cm/½ in. deep. This will help to keep the filling in place.
Turn the oven down to 120°C (250°F) Gas 1/2 . Place the meringue on the lowest shelf and bake for 1 hour, maybe even a little longer. The meringue is done when it looks pale and dry, but the middle bit is still sticky (carefully insert a skewer to check). Turn off the oven and leave the meringue inside with the door ajar for at least a few hours, or overnight if possible.
To make the filling, whip the cream to form soft peaks, then fold in the pastry cream, followed by the pistachio liqueur. Spoon the cream into a piping/pastry bag, snip off the end and use the trench on the meringue to guide you as you pipe the cream on.
Drizzle over as much cold cherry sauce as you like, but don’t go overboard – serve the rest in a bowl for people to help themselves. Sprinkle the toasted pistachios over the top and serve immediately.
Recipe from ScandiKitchen Christmas: Recipes and traditions from Scandinavia by Bronte Aurell, photography by Peter Cassidy. Published by Ryland Peters & Small (£16.99)