NZ Woman's Weekly

Wedding cake: Tiramisu meringue stack witch chocolate and salted almonds

Wedding cake: Tiramisu meringue stack witch chocolate and salted almonds
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Make the meringue layers up to three days in advance and store in an airtight container, then simply layer and garnish at the last moment and wait for the oohs and ahhs!

  • 6 egg whites
  • 1½ cups caster sugar
  • ¼ cup finely chopped almonds
  • 200g mascarpone cheese
  • ¼ cup icing sugar
  • 1 cup cream
  • 1 shot of coffee (approximately 2 tbsp)
  • 1 tbsp sherry or your favourite liqueur
  • ½ cup chocolate sauce (or ¼ cup cream melted with ¾ cup dark chocolate melts)
  • ½ cup whole almonds
  • 1 tsp oil
  • ½ tsp flaky sea salt

1 Preheat oven to 150oC, line 2 trays with baking paper and draw 2 x 18cm circles on each.

2 Using an electric beater, whisk egg whites until white and foamy, and gradually sprinkle in sugar while beating until thick, white and glossy. Fold in chopped almonds, divide mixture between the circles and spread out to make 4 even-sized circles. Bake for 1 hour, then turn oven off and leave for a further hour.

3 In a large bowl, whisk mascarpone with icing sugar until smooth and creamy, then gradually whisk in cream, coffee and liqueur until fluffy and combined.

4 Spread mascarpone cream over three layers and stack neatly on a serving plate, leaving the plain one on top. Just before serving, drizzle over chocolate sauce and sprinkle over almonds. For salted almonds, heat oil in a small frying pan and saute almonds with salt until toasted. Cool and chop roughly.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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