You may have noticed that Dorie hasn't featured yet this week with
TWD....the recipe being for a lovely looking Blueberry Pie. Last week I seemed to have on hand all of the components (
ie. an excess of ripe bananas, toffee sauce) for
banoffee pie ...and with a
banoffee pie fiend in the house it seemed appropriate. I will definitely try the blueberry pie next time I have some berries to hand. You can check out how the blueberry pies turned out
here, it looks like a
goodie. In the meantime here was our
banoffee substitute. The topping is half cream, half sour cream and the bottom is a cookie crumb meringue cake with dark chocolate and toasted almonds.
Meringue cake with dark chocolate and almonds
4 egg whites
225g caster sugar
250g sliced almonds, toasted and roughly crushed/processed
250g plain sweet cookie crumbs, crushed
100g dark chocolate, melted
Beat egg whites until stiff, gradually incorporate sugar as you would making meringue. Beat until the mixture is glossy. Gently fold in the crushed cookie crumbs and almonds. Pour in the melted chocolate and gently swirl into the mixture. Pour into a cake tin lined with baking paper. Bake at 170c for 30 minutes or so. This is also lovely topped with softly whipped cream and seasonal fruit and served in wedges like a pavlova.
4 comments:
mmm is this recipe from Dorie? Looks delish.
Yum, I love the idea of adding sour cream to the cream. Banoffee pie is a favourite of mine
No Danielle this is not a dorie recipe, wa a bit of a concoction to be honest...have added the recipe for the base to the blog.
Wow, that looks delicious!
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