Ingredients
For Meringues:
1 1/4 cups shelled natural pistachios, chopped
1/2 cup powdered sugar
3 large egg whites
1/4 tsp cream of tartar
2/3 cup sugar
For Chocolate Cream:
1/2 cup cream
300g chocolate, finely chopped
1 tbs unsweetened cocoa powder
1 tbs powdered sugar
1 1/2 cups chilled whipped cream
Method
For Meringues:
1. Pre-heat over to 110 degrees Celsius. Line 2 large baking sheets with aluminium foil; spray with olive oil spray and sprinkle with flour.
2. Mix chopped pistachios and powdered sugar in a small bowl. Beat egg whites and cream of tartar in a medium bowl until soft peaks form. Gradually add sugar, beating until whites are stiff but not dry. Fold nut mixture into egg whites.
3. Drop meringue onto foil sheets by rounded tablespoonfuls, spacing 1 inch apart and spreading to form 2 1/2 inch rounds. Bake meringues until dry and almost crisp but not yet coloured, about 45 minutes. Cool on baking sheets.
For Chocolate Cream:
1. Bring 1/2 cup cream to boil in medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Cool completely, whisking occasionally.
2. Using an electric mixer, beat chilled cream in a large bowl until soft peaks form. Fold in chocolate mixture in 4 additions.
3. Line baking sheet with foil. Spread 2 tablespoons of chocolate cream atop 1 meringue, leaving a 1/2 inch border around edges. Top with second meringue. Repeat layering with chocolate cream and third meringue. Place meringue stack on prepared baking sheet. Repeat with remaining meringues, leaving 4.
4. Place remaining 4 meringues in a plastic bag and seal tightly. Using a rolling pin, finely crush meringues. Place meringue crumbs in a shallow dish.
5. Spread enough remaining chocolate cream around sides (not tops) of meringue stacks to cover. Coat sides with meringue crumbs. Refrigerate pastries for at least 1 hour, then sift cocoa powder and powdered sugar evenly over pastries and serve with a glass of Moscato of course.
Recipe provided by Trentham Estate Restaurant
More Recipes for Dessert & All Things Sweet
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Recipe provided by FINS
From author Annette Sym's "Symply Too Good Book 2." A special occasion pudding that is low in fat but high in carbohydrate and kilojoules. The whole family will enjoy this at Christmas time.
You can also follow this recipe, making just the mousse. Simply omit the base and reduce gelatine down to 1.5 tb.