Indulge yourself!
Ingredients
- 4 medium egg whites, (130g) at room temperature
- pinch cream of tartar
- 260 g caster sugar
- 1 tsp cornflour
- 1 tsp vinegar
- 1 tsp vanilla essence
- 2 cans pears well drained, sliced lengthways or poach your own
- 150 g pecan nuts, roughly chopped
- 4 tbsp honey
- 750 double cream
Instructions
- Pre heat the oven to 120C, Gas ½.
- Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy.
- Add half the sugar and whisk well on 3/4 speed until thick and glossy but not overbeaten. If you over whisk, the meringue will become dull and firm.
- Add the rest of the sugar and just bring together, for approx 2 minutes.
- Remove the bowl from the machine, fold in the cornflour, vanilla and vinegar, mix well.
- Spread into a Swiss Roll tin 37cm x 27cm lined with baking parchment and place into the preheated oven and cook for 1 hour 15 minutes.
- Then remove from the oven and cool slightly, then cut into 3 even-sized pieces, cool.
- Toast the pecans gently when they are nicely browned. Pop into a bowl and add the honey, then mix well.
- Whisk the double cream and vanilla, do not over whip.
- Quickly spread half over one of the meringues. Arrange the sliced pears on top of the cream
- Sprinkle over a little of the pecan nuts and drizzle with a little caramel sauce.
- Then top with a second piece, and repeat and then finally the last layer of meringue.
- Press down with a cooling rack (this keeps it even)
- Decorate the top with piped cream, slices of pear and whole toasted pecans. Dust generously with icing sugar.
- Just before serving, drizzle over a little sauce and dust well with icing sugar.
- Slice and serve with extra sauce
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Honey Pear Pecan Meringue Cake with Salted Caramel Sauce
Amount per Serving
Calories
828
% Daily Value*
Fat
64
g
98
%
Saturated Fat
30
g
188
%
Cholesterol
171
mg
57
%
Sodium
82
mg
4
%
Potassium
238
mg
7
%
Carbohydrates
62
g
21
%
Fiber
2
g
8
%
Sugar
56
g
62
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
