Blackberry & Mascarpone Coconut Meringue Stack Recipe

With plenty of sweetness coming from the meringue and praline in this cake, a slightly tart berry contrasts well and makes for a delicious flavour. This blackberry & mascarpone coconut meringue stack recipe makes the perfect dessert for any occasion!

INGREDIENTS

MERINGUE:

• 5 egg whites
• 1⁄2 tsp cream of tartar
• 1 1⁄2 cups caster sugar
• 90 grams skinless hazelnuts, roasted, coarsely chopped
• 1 cup desiccated coconut 250 grams fresh blackberries or mulberries
• 2 tsp icing sugar

HAZELNUT PRALINE:

• 1⁄2 cup caster sugar
• 2 tbsp water
• 45 gramscupskinlesshazelnuts,roasted

MASCARPONE CREAM

• 2 egg yolks
• 1⁄4 cup caster sugar
• 3 tsp finely grated lemon zest 500 grams mascarpone

METHOD

PREHEAT the oven to 120°C. Mark a 22cm circle on three pieces of baking paper; turn paper, marked-side down, on three oven trays.

BEAT egg whites and cream of tartar in a bowl with an electric mixer on high speed until soft peaks form. Gradually add caster sugar, beating after each addition until sugar is dissolved and the mixture is glossy and firm.

GENTLY fold in hazelnuts and coconut. Spread mixture evenly among circles on trays.
BAKE meringues for 1 hour or until firm and dry to touch. Turn off the oven, leave meringues to cool with the door ajar.

HAZELNUT PRALINE Line an oven tray with baking paper. Combine sugar and the water in a pot and stir over medium heat, without boiling, until sugar is dissolved. Bring to the boil; boil, without stirring, for 7 minutes or until mixture is golden. Remove from heat. Stand until bubbles subside. Add hazelnuts, then pour the mixture into the tray; cool and set.

BREAK praline into large pieces; store in a small airtight container, layered between pieces of baking paper, in a cool dry place. Chop praline coarsely just before using.

MASCARPONE CREAM Beat egg yolks, sugar and zest in a bowl with an electric mixer for 5 minutes or until thick and pale. Add mascarpone; beat until just combined – be careful not to overbeat as mascarpone can split. Refrigerate until required.

PEEL paper from meringues. Place one meringue layer on a cake plate or stand; spread with a third of the mascarpone cream, a third of the praline and a third of the blackberries.

REPEAT layering, finishing with mascarpone cream and blackberries; top with praline.

BEFORE serving, dust with sifted icing sugar. Serve immediately.