Page 20 - The Villager January 2021
P. 20
Recipe
MeriNgue tower reCipe
A beautiful and impressive meringue dessert
with a soft and smooth cheesecake centre.
By iNa PaaRMaN
INGREDIENTS scrambled eggs or mashed potatoes.
Cheesecake Centre • Beat the egg whites with the electric beater
1 x 250g ina Paarman’s Lemon flavour on high speed. Beat until the whites stand
Cheesecake Mix up in soft peaks. do not add the Meringue
180ml cold tap water Mix until the whites are at soft peak stage.
1 x 250g tub of fat-reduced cream cheese Now gradually add the Meringue Mix
25ml fresh cream, well chilled little by little while beating on high speed.
you will end up with a snow-white, thick
Meringue Mix and shiny meringue. add the pink food
2 x 125g ina Paarman’s Meringue Mix colouring and fold in with a spatula until
6 extra-large eggs lightly streaked through the meringue.
± 3 drops pink food colouring • spoon and spread half of the meringue
onto the baking paper, filling the 22cm
Presentation circle.
125ml fresh cream, berries, edible flowers • with /3 of the remaining meringue mix,
2
and icing sugar for dusting make big free-form meringues using
two tablespoons. Place on the second
METHOD baking sheet. shape the other /3 of the
1
Cheesecake mix, using two dessert spoons to make
• Measure cold tap water into a medium slightly smaller meringues. Bake base and
mixing bowl. individuals together in the oven.
• sprinkle contents of the pack over the • Bake at 140°C for 20 minutes, reduce
water, add cream cheese, and beat slowly temperature to 120°C, and dry the
until well blended. meringues out for a further 1 hour, (but
• in a smaller mixing bowl whip the cream remove the smaller meringues after
until firm. add to the cheesecake mix and 40 minutes). switch off the oven and leave
fold in by hand or beat in on slow speed the meringues and base to cool down in
only, until blended. spray the inside of the oven.
an empty 1 litre yoghurt container with a
non-stick spray. TO ASSEMBLE
• decant the cheesecake mixture into • Place the flat base meringue on a cake
the yoghurt container and refrigerate stand. Punch a hole in the bottom of the
overnight. yoghurt container to release the airlock,
loosen the sides with a knife. turn the
Meringue Base and Individuals cheesecake out in the middle of the
• adjust the oven rack to the middle position. meringue base. whip the cream and use it
Preheat the oven to 140°C. as ‘glue’ to attach the meringues, fruit, and
• Line two baking sheets with non-stick flowers to the cheesecake.
baking paper and draw a 22cm circle on • Rough up the outside of the cheesecake
one of the baking paper linings. and build a tower starting with big
• separate 6 eggs. the whites go into a meringues and ending with smaller ones.
spotlessly clean, large glass (not plastic) decorate with fruit and flowers and dust
mixing bowl. Reserve the yolks to make with icing sugar. Can be assembled 6 – 8
an egg custard, mayonnaise, or to add to hours before serving.
18 • Issue 1 2021 • The Villager
