A great pudding to end the meal! The addition of dates and nuts places this meringue recipe into a class of its own, with its superb taste and textures. It is a very easy recipe to make. Make one and freeze one, or you may be tempted to eat both!
Makes 2 x 20 – 22 cm rounds
375 g dates, chopped
100 g nuts, chopped (pecan or walnuts are good to use) 2 packets Savoiardi biscuits, broken into smallish pieces 5 ml baking powder
8 large egg whites
400 g castor sugar (480 ml)
250 ml fresh cream, whipped to soft peaks
25 ml chopped nuts
1 Flaky chocolate bar, crushed into bits; or dark chocolate curls (see page 142)
1. Preheat oven to 160oC/140oC fan/Gas mark 3.
2. Mix dates, nuts and broken Savoiardi biscuits in a bowl.
3. Add baking powder.
4. In a large, spotlessly dry and clean electric mixer bowl, whisk egg whites until stiff but not dry. 5. Fold in castor sugar spoon by spoon; lastly, using a large spoon, fold in nut mixture.
6. Divide the mixture into two greased 20 – 22 cm pie plates. Hollow out the centre slightly.
7. Bake for about 40 minutes. The dessert will be light brown on top and firm to the touch.
8. Allow to cool.
9. Decorate the hollow with whipped cream, chopped nuts and chocolate flakes or curls.
- This recipe freezes very well. Do not fill with cream before freezing.
- Savoiardi biscuits can be replaced by boudoir biscuits or finely crushed Salticrax biscuits.