Salted caramel Christmas meringue

Forget chocolate - there's a new festive sweet treat in town...

Brought to you by Bonne Maman

 

Now, don't go thinking we dislike chocolate - quite the opposite - but when it comes to Christmas desserts, we do like a little variety. This is where Bonne Maman's salted caramel meringue comes in. Combining delicious sweet and salty flavours with a range of textures, this recipe makes a centrepiece pud that looks as great as it tastes.

Top tips! The assembled meringue terrine without the almond decoration will freeze for up to 1 month. Thaw in the fridge for 2 hours before serving. Edible snowflakes can be made with ready-made fondant and snowflake stamps/cutters. If you want the snowflakes to harden and stand upright use white flower paste, available from cake decorating shops.

Ingredients

  • 5 egg whites
  • 300 g caster sugar
  • 1 tsp distilled malt vinegar
  • 300 ml double cream
  • 60 g Bonne Maman Salted Caramel Spread

To decorate

  • 50 g toasted shredded almonds
  • icing sugar
  • icing snowflakes

Instructions

1
Heat the oven to 110C, 90C fan oven, mark low. With a pencil, mark a 22.5cm square on a sheet of baking parchment and turn over, pencil down, onto a large baking sheet.
2
Mix together the egg whites, sugar and vinegar in a heatproof bowl. Place over a saucepan of gently simmering water and beat with an electric whisk for 10 minutes or until very stiff and shiny.
3
Spread the meringue mixture into the marked square and bake for 40 minutes then cool. The meringue will feel soft and mallowy and the top just slightly firm.
4
Whip the cream until it just holds its shape and fold in half the caramel. Keep whisking slowly for a few more seconds until the cream is just firm enough to spread.
5
Cut the square into 3 lengths, each roughly 7.5cm x 22.5cm. Using a palette knife, lift one length of meringue onto a serving platter and spread with about a third of the cream. Drizzle with half the remaining caramel and place a second length of meringue on top and spread again with cream. Drizzle with the remaining caramel and top with the final meringue.
6
Scatter the top with the almonds, dust with icing sugar and add edible snowflakes, to serve.

More in No-bake or Chilled Puddings


More in Pudding Recipes


Click here to view our range of subscription offers!

Click here to view our range of subscription offers!