Page 27 - INTRA MUROS December 2020
P. 27
RECIPE
FESTIVE
SEASON RECIPE
It’s time to start planning your
Christmas feasts.
Meringue Tower
A beautiful and impressive festive meringue dessert with a soft
and smooth cheesecake centre.
By Ina Paarman
METHOD
Cheesecake
• Measure cold tap water into a medium mixing bowl.
• Sprinkle contents of the pack over the water, add cream cheese and beat
slowly until well blended.
• In a smaller mixing bowl whip the cream until firm. Add to the cheesecake
mix and fold in by hand or beat in on slow speed only, until blended. Spray
the inside of a 1 litre yoghurt container with a non-stick spray.
• Decant the cheesecake mixture into a 1 litre empty yoghurt container and
refrigerate overnight.
Meringue base and individuals
• Adjust oven rack to the middle position. Preheat oven to 140°C.
• Line two baking sheets with non-stick baking paper and draw a 22cm circle
on one of the baking paper linings.
• Separate 6 eggs. The whites go into a spotlessly clean, large glass (not
plastic) mixing bowl. Reserve the yolks to make an egg custard, mayonnaise,
or to add to scrambled eggs or mashed potatoes.
• Beat the egg whites with the electric beater on high speed. Beat until the
whites stand up in soft peaks. Do not add sugar mixtures until this soft peak
stage. Now gradually add the sugar mixtures little by little while beating on
high speed. You will end up with a snow-white, thick and shiny meringue.
Add the pink colour gel and fold in with a spatula until lightly streaked
through the meringue.
• Spoon and spread half of the meringue onto baking paper, filling the 22cm
INGREDIENTS circle.
• Shape 2/3 of the remaining meringue with two tablespoons to make big
free form meringues. Place on the second baking sheet. Shape the other 1/3
Cheesecake centre with two dessert spoons to make slightly smaller meringues. Bake base and
• 1 x 250g Ina Paarman’s Lemon Flavour Cheesecake Mix individuals together in the oven.
• 180ml cold tap water • Bake at 140°C for 20 minutes, reduce temperature to 120°C, and dry the
• 1 x 250g tub of fat-reduced cream cheese meringues out for a further 1 hour, remove the smaller meringues after
• 25ml fresh cream, well chilled 40 minutes. Switch off the oven and leave the meringues and base to cool
down in the oven.
Meringue mix
• 2 x 125g Ina Paarman’s Meringue Mix To assemble
• 6 extra-large eggs • Place the flat base on a cake stand. Punch a hole in the bottom of the
• ± 3 drops pink food colouring yoghurt container to release the airlock, loosen the sides with a knife. Turn
the cheesecake out in the middle of the meringue base. Whip the cream and
Presentation use it as ‘glue’ to attach the meringues, fruit and flowers to the cheesecake.
• 125ml fresh cream, berries, edible flowers and icing sugar for • Rough up the outside of the cheesecake and build a tower starting with big
dusting meringues and ending with smaller ones. Decorate with fruit and flowers
and dust with icing sugar. Can be assembled 6 – 8 hours before serving.
INTRA MUROS DECEMBER 2020 25