Hazelnut Meringue with Brew Choc Cream and Strawberries
This is such a pretty dessert when it is all together on a footed plate. Load it up, more is more. This is an old pic as this recipe originally appeared in For Foods Sake, but if I were to make it now, I would definitely add more berries, different coloured berries and possibly some kiwi fruit and edible flowers for a real knockout on the table. Go ahead, show off.
It is delish and a great way to begin your journey into nut meringues or dacquoise as we like to call them. It is not created in the usual meringue way and is pretty hard to ruin. Don't be alarmed if it looks a little flat on the tray before during or after baking, it will all come together on the plate!
The Brew Choc just takes the chocolate cream over the edge and if you are ever in the mood for chocolate cream on anything else...What. SO. Ever. Come back here and make it by itself. YUM.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Meringue
- 220 Grams raw caster sugar BUY
- 250 Grams hazelnuts roasted and skinned
- 150 Grams egg whites
- 1 Teaspoon cream of tartar
-
The Rest
- 1 Tablespoon vanilla bean paste BUY
- 400 Grams cream BUY
- 30 Grams cocoa powder dark as possible BUY
- 1-2 Tablespoons Brew Choc dry granules BUY
- 300 Grams fresh strawberries, hulled and sliced
Do
- 1
Preheat oven to 150°C and line a large flat tray with baking paper. Draw a 15-18cm circle on the paper as a guide. Set aside.
- 2
Place sugar and hazelnuts into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside in a large mixing bowl. Clean and dry the Thermomix bowl very well or use a second bowl.
- 3
Place egg whites and cream of tartar into the Thermomix bowl and whip 6 min/60°C/Butterfly/speed 3.
- 4
Fold the egg whites through the nut and sugar mixture with a spatula. The mixture will be very sticky, not unlike a macaron mix.
- 5
Scrape onto the prepared tray within the boundaries of the circle. The cake will spread when cooking.
- 6
Cook for 1 hour. Cool in the oven with the door slightly ajar for around 20 minutes then remove and cool completely on a wire rack.
- 7
When you are ready to serve, place vanilla, cream, cocoa and brew choc into the Thermomix bowl and whip 20-40 sec/Butterfly/speed 4 or until holding soft peaks.
- 8
Mound the cream on top of the meringue cake, top with loads of sliced strawberries and dust with icing sugar if you wish.
- 9
You could add a teaspoon of icing sugar to the cream if you wish, but the cake is so sweet it is sometimes nice to have the cream offset that sweetness.
- 10
The brew choc granules create a little crunch if this is served immediately, otherwise they soften and blend into the cream over time.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
