The nutty flavour of walnut meringue floats atop layers of cloudy-soft cream. For a festive alternative, replace the berries with Mandarin orange segments.
- 2 cups (500 mL) California Walnut pieces, toasted
- 1-2/3 cups (400 mL) superfine sugar, divided
- 2 tbsp (30 mL) cornstarch
- 1 cup (250 mL) egg whites (about 7 eggs), at room temperature
- 1 tsp (2 mL) cream of tartar
- 1 cup (250 mL) whipping cream
- 2 tbsp (30 mL) vanilla
- 1/2 cup (125 mL) bittersweet chocolate, melted, divided*
- 2 cups (500 mL) fresh or frozen raspberries, divided
- 1 cup (250 mL) shaved bittersweet chocolate
- 1/2 cup (125 mL) California Walnuts, chopped
1 Meringue: On parchment paper, trace three 7-inch (18-cm) circles leaving 1-inch (2.5-cm) space between. Arrange on large baking sheet; set aside.
2 In food processor, pulse walnuts, 2/3 cup (175 mL) sugar and cornstarch until it becomes a fine meal. In medium bowl, beat egg whites with cream of tartar until soft peaks form; slowly add remaining sugar until meringue holds stiff peaks. Fold in nut mixture. Using spatula, spread meringue evenly over each parchment circle. Bake in 200F (94C) oven 2 hours. Turn off oven and leave meringues to cool completely.
3 Filling: In medium bowl, beat cream and vanilla 5 minutes or until soft peaks form.
4 To assemble: Gently arrange one meringue round on cake plate. Cover with 1/2 of melted chocolate; top with 1/3 of cream and 1 cup (250 mL) berries. Repeat with next layer. Top with last meringue and remaining cream. Sprinkle with shaved chocolate and chopped walnuts.
*To melt chocolate: In double boiler over low heat, heat chocolate stirring constantly, until melted.
For more great walnut recipes, visit The California Walnut Commission.