A fantastic alternative to Christmas pudding. Layers of soft, mallowy meringue layered with caramel and caramel cream then frosted with toasted almonds and icing sugar.
5 egg whites
300g caster sugar
1 tsp distilled malt vinegar
300ml carton double cream
60g Bonne Maman Salted Caramel
50g shredded toasted almonds
- Heat the oven to 110C, 90C fan oven, mark low. With a pencil, mark a 22.5cm square on a sheet of baking parchment and turn over, pencil down, onto a large baking sheet.
- Mix together the egg whites, sugar and vinegar in a heatproof bowl. Place over a saucepan of gently simmering water and beat with an electric whisk for 10 minutes or until very stiff and shiny.
- Spread the meringue mixture into the marked square and bake for 40 minutes then cool. The meringue will feel soft and mallowy and the top just slightly firm.
- Whip the cream until it just holds its shape and fold in half the caramel. Keep whisking slowly for a few more seconds until the cream is just firm enough to spread.
- Cut the square into 3 lengths, each roughly 7.5cm x 22.5cm. Using a palette knife, lift one length of meringue onto a serving platter and spread with about a third of the cream. Drizzle with half the remaining caramel and place a second length of meringue on top and spread again with cream. Drizzle with the remaining caramel and top with the final meringue.
- Scatter the top with the almonds, dust with icing sugar and add edible snowflakes, to serve.
– The assembled meringue terrine without the almond decoration will freeze for up to 1 month. Thaw in the fridge for 2 hours before serving.
– Edible snowflakes can be made with ready-made fondant and snowflake stamps/cutters. If you want the snowflakes to harden and stand upright use white flower paste, available from cake decorating shops.