Hazelnut meringue cake with mulled wine pears
- December 2013
- Serves 8-10
- Takes 50 min to make, 1 hour 30-45 min to cook
This is an indulgent meringue cake that’s creamy in the middle and crisp on the outside – complemented perfectly by the sweet mulled wine pears.
- 27.9g (13.8g saturated)
- 39.6g (39g sugars)
For 10 servings
It’s not easy to cut this cake into neat wedges, so be prepared to get messy. Take it to the table, then use a sharp serrated knife and a cake slice to lift portions onto plates
Cook the meringues and the pears the day before. Keep the meringues in an airtight box, separated by baking paper, and chill the pears in the syrup in the fridge until needed. When you’re ready, you just need to remove the pears from the syrup and thicken it (step 5), then whip the double cream, assemble the meringue cake and dust with icing sugar (step 6).
A meringue is cooked when the base peels away from the baking paper easily, without sticking.
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