Praline Meringue Cake with Strawberries

Name: Praline Meringue Cake with Strawberries
Prep time: 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: Serves 12
Cuisine: australian
Ingredients: 175g whole almond toasted; 225g golden caster sugar; 225g light muscovado sugar; 6 egg whites; 1 tbsp cornflour; 2 tsp white wine vinegar; 1kg strawberry hulled and halved, or quartered if large; 586ml icing sugar plus extra for decorating; 586g pot double cream

4.25 (17)

⏱ 150 mins 🍽 Serves 12 🌶 australian ✅ Easy 🏷 Dessert

This impressive Australian dessert combines crisp, nutty meringue discs with a luxurious strawberry cream filling. The meringue layers are packed with toasted almonds and two types of sugar for a rich caramel flavour. It is assembled with sweetened whipped cream and fresh strawberries, accompanied by a smooth strawberry sauce. Ideal for a special dinner or a festive occasion, it serves twelve people.

Ingredients

175g whole almond toasted
225g golden caster sugar
225g light muscovado sugar
6 egg whites
1 tbsp cornflour
2 tsp white wine vinegar
1kg strawberry hulled and halved, or quartered if large
586ml icing sugar plus extra for decorating
586g pot double cream

Method

Preheat the oven to 140C/fan 120C/gas 1. Cover two flat baking sheets with baking parchment. Process two-thirds of the toasted almonds in a food processor until they are chopped but not greasy. Chop the final third of the nuts roughly with a knife.
Mix the golden caster sugar and light muscovado sugar together. In a large bowl, use an electric hand whisk to beat the egg whites until stiff. Gradually add the combined sugars in three goes, whisking back to stiff peaks each time. Incorporate the cornflour and vinegar, then whisk for up to 5 mins until glossy and very stiff.
Gently fold in all the finely chopped nuts and most of the roughly chopped nuts using a spatula. Split the mixture between the two prepared sheets, shaping each into a 20cm circle. Sprinkle the reserved chopped nuts on top. Bake for 1 hr. Turn the oven off and let the meringues cool inside for at least 1 hr with the door closed.
To make the sauce, blend 600g of the strawberries until smooth. Push the purée through a sieve to take out the seeds, then stir in 2 tbsp of the icing sugar. Sieve the rest of the icing sugar into the double cream and whip it until it just holds its shape. Gently swirl two-thirds of the strawberry sauce through the cream.
For assembly, transfer one meringue disc from its parchment to a serving plate. Spread half of the cream mixture over it. Position the second meringue on top. Pile the remaining cream over the second layer and finish with the leftover strawberry halves. You can dust with extra icing sugar and serve the reserved strawberry sauce on the side.

Nutrition (per serving)

Calories533 kcal

Fat35 g

Saturates35 g

Carbs51 g

Sugars50 g

Fibre2 g

Protein7 g

Sodium64 mg

Recipe details

Skill levelEasy

CategoryDessert

Cuisineaustralian