Frozen Meringue Cake With Seasonal Berries Recipe Epicuriouscom

FROZEN PASSION FRUIT MERINGUE CAKE

Steps:

• Make meringue layers:
• Preheat oven to 275°F.
• Draw 3 (14- by 3-inch) rectangles, about 3/4 inch apart, on parchment. Turn paper over (rectangles will be visible) and put it on a lightly buttered large baking sheet.
• Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar, 1 tablespoon at a time, then increase speed to high and continue beating until whites hold stiff glossy peaks, about 4 minutes with a standing mixer or 8 to 10 minutes with a handheld. Transfer meringue to pastry bag fitted with 1/3-inch tip and fill in rectangles completely. Gently smooth tops, then bake in middle of oven until firm and very pale golden, 45 to 60 minutes. Slide meringue layers (on parchment) onto a large rack. Cool completely, then carefully peel off parchment.
• Make mousse while meringues bake:
• Melt butter with cornstarch, passion-fruit pulp, and 3/4 cup sugar in a 2-quart heavy saucepan over moderately low heat, stirring until sugar is dissolved.
• Whisk together whole egg and yolks in a large bowl until combined, then add butter mixture in a stream, whisking. Transfer mixture to saucepan and cook over moderately low heat, whisking constantly, until thick enough to hold mark of whisk and first bubble appears on surface, 3 to 5 minutes. Transfer curd immediately to a metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.
• Beat cream with remaining 2 tablespoons sugar with electric mixer until it just holds stiff peaks. Fold 2 cups whipped cream into curd gently but thoroughly to form a mousse (for filling and icing).
• Transfer 3/4 cup whipped cream to a small bowl and reserve, chilled, for cream layer. Fold 1/2 cup mousse into remaining whipped cream, then transfer to cleaned pastry bag fitted with 1/8-inch tip and reserve, chilled, for decorative icing.
• Assemble cake and freeze:
• Arrange 1 meringue layer, flat side down, on platter and spread evenly with 3/4 cup mousse. Cover with another meringue layer and spread evenly with reserved whipped cream. Cover with remaining meringue layer, flat side up, and spread remaining mousse evenly over top and sides of cake, smoothing with a cake spatula. Pipe icing decoratively on top of cake, then freeze, uncovered, until firm, at least 3 hours.
• About 1 hour before serving, put cake in refrigerator to soften slightly.

FROZEN MERINGUE CAKE

Steps:

• For the meringue: Place an oven rack in the center of the oven and preheat to 200 degrees F. Line a baking sheet with parchment paper. Using a pencil, trace two 8-inch-diameter circles, side-by-side, on the parchment paper.
• Beat the egg whites until fluffy in a stand mixer with a whisk attachment. Gradually add the superfine sugar, about 1 tablespoon at a time, with the machine running on medium-low speed, until the mixture holds soft peaks. Beat in the cream of tartar and salt. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Beat in the vanilla extract. Place the meringue in the piping bag. Pipe the meringue into two 8-inch circles on the prepared baking sheet using the traced circles as a guide. Bake until crisp, 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
• For the cream: Beat the cream on high speed until thick using an electric hand mixer. Add the powdered sugar and vanilla extract. Continue to beat on high speed until the cream holds stiff peaks. Add the raspberries and beat until incorporated into the cream.
• Spread one-third of the cream over each meringue circle. Place 1 circle on top of the other to create 2 layers. Spread the remaining cream on the sides of the cake. Garnish with fresh raspberries if using, and freeze the cake until firm, 3 hours.
• For the syrup: Mix the raspberries, vinegar and maple syrup in a small saucepan. Lightly mash the raspberries using a fork. Bring the mixture to a boil over medium heat. Reduce the heat to a simmer and cook until thick, 25 to 30 minutes. Strain the mixture through a fine sieve and allow to cool.
• To serve: Allow the cake to sit at room temperature for 15 minutes. Cut the cake into wedges and place on serving plates. Drizzle with the syrup and serve.

FROZEN LEMON MERINGUE CAKE

Steps:

• Make meringue layers:
• Put oven racks in upper and lower thirds of oven and preheat oven to 200°F.
• Using the bottom of the springform pan as a guide, draw 2 (8-inch) circles on one sheet of parchment and a third (8-inch) circle on the second sheet of parchment. Turn paper over (circles will be visible).
• Beat whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar, 1 tablespoon at a time, then increase speed to high and continue beating until whites hold stiff, glossy peaks, about 4 minutes in a stand mixer or 8 to 10 minutes with a handheld. Divide meringue mixture among 3 circles, spread evenly within lines, and gently smooth tops. Bake until firm and very pale golden, about 2 hours, then let stand in turned-off oven (door closed) until firm, about 1 hour. While meringues bake, put ice cream in refrigerator to soften.
• Slide parchment sheets with meringue layers onto racks to cool completely. Carefully lift meringue and peel off parchment.
• Make curd while meringues bake:
• Whisk together lemon juice, zest, sugar, yolks, whole eggs, and salt in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until mixture is thickened and just reaches a boil, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
• Assemble cake:
• Line springform pan with 2 crisscrossed sheets of plastic wrap. Arrange 1 meringue layer (trimming if necessary) flat side down in springform pan and spread 1 cup ice cream over it, then evenly spread half of lemon curd over ice cream. Cover curd with another meringue layer, then spread remaining cup ice cream over meringue. Spread remaining curd on top, then cover curd with remaining meringue layer, flat side down. Cover with plastic wrap and freeze until firm, at least 4 hours.
• About 1 hour before serving, put cake in refrigerator to soften slightly. Remove side of pan and transfer cake to platter, then cut into wedges with a long serrated knife.

FROZEN BLACKBERRY AND MERINGUE TORTE

Steps:

• For meringues:
• Position racks in upper and lower thirds of oven and preheat to 200°F. Line baking sheets with foil. Brush foil with margarine; dust lightly with matzo cake meal. Using electric mixer, beat whites in large bowl until soft peaks form. Gradually add sugar, beating until whites are very thick, stiff and shiny, about 5 minutes. Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1 inch apart.
• Bake meringues until dry and crisp to touch and pale ivory, about 2 hours 45 minutes. Turn off oven. Cool meringues 1 hour in closed oven. Place in large resealable plastic bags and freeze.
• For sabayon and sauce:
• Place 6 cups frozen berries in large bowl and remaining berries in medium bowl; thaw berries. Puree 6 cups berries with their juices in blender; press through sieve into large measuring cup to yield about 2 1/2 cups puree. Transfer 1 1/4 cups puree to small bowl; chill while making egg mixture. Add remaining puree to berries in medium bowl for sauce; mix in 1/2 cup sugar. Cover; chill.
• Using handheld electric mixer, beat 1 1/4 cups sugar, wine and yolks in large metal bowl to blend. Set over saucepan of simmering water (do not allow bottom of bowl to touch water) and beat until mixture is very thick and thermometer registers at least 160°F, about 12 minutes. Remove from over water. Add 1 1/4 cups cold berry puree. Continue to beat until sabayon is cool, about 8 minutes.
• Place 1 layer of meringues on bottom of 9-inch-diameter springform pan. Pour sabayon over. Top with more meringues pressed into sabayon at slight angle and arranged in 2 concentric circles. Freeze until firm, about 6 hours. (Sauce and torte can be made 3 days ahead. Keep sauce refrigerated. Cover torte; keep frozen.)
• Cut around torte; remove pan sides. Cut torte into wedges. Spoon sauce over wedges and serve.

VANILLA MOUSSE MERINGUES AND FRESH BERRIES

Steps:

• 1. Line a large colander with several layers of cheesecloth.
• 2. In a large bowl, mix the yogurt with the sugar.
• 3. In a separate bowl, beat the cream and the vanilla essence until stiff. Fold the cream into the yogurt.
• 4. In a large bowl, beat egg whites with an electric mixer until stiff but not dry. With a spatula, carefully fold in the yogurt mixture and the orange rind.
• 5. Transfer the mousse mixture to the prepared colander and place over a bowl. Cover with plastic wrap and place in the refrigerator to drain for at least 4 hours.
• 6. When ready to serve, place one meringue on each of the 10 dessert plates. Top with some mousse and a few berries. Top each with a second meringue.
• 7. Drizzle some strawberry coulis around each meringue and garnish with a few berries and a sprig of mint.

FROZEN STRAWBERRY LEMON MERINGUE TORTE

Steps:

• Make the meringue layers:
• Line 2 buttered baking sheets with parchment paper or foil and on them trace 3 circles using the bottom of an 8 1/2-inch springform pan as a guide. In a large bowl with an electric mixer beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar gradually, beating, and beat the whites until they hold stiff glossy peaks. Transfer the meringue to a pastry bag fitted with a 1/2-inch plain tip, beginning in the middle of each parchment circle pipe the meringue in a tight spiral to fill in each circle, and smooth the tops. Bake the meringues on 2 racks in a preheated 250°F. oven, switching the baking sheets from one rack to the other every 30 minutes, for 1 to 1 1/2 hours, or until they are firm when touched and very pale golden. Remove the parchment with the meringue from the baking sheets, let the meringue cool on it, and peel off the parchment carefully. The meringue layers may be made 1 day in advance and kept, wrapped well in plastic wrap, at room temperature. With a serrated knife trim the meringue layers so that they will just fit inside the 3 1/2-inch springform pan.
• Oil the pan, line it with plastic wrap, leaving on overhang, and arrange 1 of the meringue layers, smooth side down, in the bottom.
• Make the lemon filling
• In heavy saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. Whisk in the lemon juice, the sugar, the egg yolks, and zest and cook the mixture over moderately low heat, whisking constantly, until it registers 170°F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it occasionally until it is very thick but not set. In a bowl beat the cream until it holds soft peaks and fold it into the lemon mixture.
• Pour the lemon filling over the meringue layer in the springform pan, top it with 1 of the remaining meringue layers, and freeze the torte for 1 hour, or until the lemon filling is firm.
• Make the strawberry filling:
• In a heavy saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a food processor or blender purée the strawberries with the preserves and the sugar, whisk the purée and the egg yolks into the gelatin mixture, and cook the mixture over moderately low heat, whisking constantly, until it registers 170°F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it occasionally until it is very thick but not set. In a bowl beat the cream until it holds soft peaks and fold it into the strawberry mixture.
• Pour the strawberry filling over the meringue layer in the springform pan, top it with the remaining meringue layer, smooth side up, and fold the plastic wrap overhang over the top. Freeze the torte for 2 hours, or until it is frozen. The torte may be prepared up to this point 2 days in advance and dept wrapped well and frozen.
• Make the frosting:
• In a small saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a bowl beat the heavy cram and the sour cream with the confectioners' sugar until the mixture just holds stiff peaks, add the gelatin mixture in a stream, beating, and beat the frosting until it holds stiff peaks.
• Remove the side of the pan and transfer the torte to a serving plate, discarding the plastic wrap. Spread a thin layer of the frosting on the top and side of the torte and freeze the torte for 10 minutes, or until the frosting is firm. Transfer the remaining frosting to a pastry bag fitted with a decorative tip (such as a basket-weave tip), pipe it over the torte, and freeze the torte for at least 30 minutes and up to 4 hours. Let the torte stand in the refrigerator for 30 minutes before serving and garnish it with the strawberries.

FROZEN LEMON CREAM MERINGUE CAKE

Steps:

• Make the meringue layers:
• Line a buttered baking sheet with parchment paper or foil and on it trace 2 squares, using the top and bottom of a 9-inch-square pan as a guide (one square will be slightly larger than the other). In a large bowl with an electric mixer beat the whites with a pinch of salt until they hold soft peaks, add the sugar, 1 tablespoon at a time, beating, and beat the whites until they hold stiff, glossy peaks. Transfer the meringue to a pastry bag fitted with a 1/2-inch tip, pipe it to fill in the squares, and smooth the tops. Bake the meringues in the middle of a preheated 275°F. oven for 1 hour, or until they are firm when touched lightly and very pale golden. Remove the meringues with the parchment from the baking sheets, let them cool, and peel off the parchment carefully. With a serrated knife trim the meringue layers so that the smaller one will just fit inside the bottom of the pan and the larger will just fit inside the top of the pan. Reserve the trimmings.
• Oil the pan with vegetable oil and line it with plastic wrap, leaving about a 5-inch overhang all around. Put the smaller meringue layer, smooth side down, in the lined pan. Stir the reserved meringue trimmings, crumbled, into the lemon cream, pour the filling into the pan, smoothing it, and top it with the remaining meringue layer, smooth side up, pressing gently. Fold the plastic-wrap overhang over the top to enclose the cake. Freeze the cake, wrapped well, overnight, or until it is frozen solid.
• Make the icing:
• In a small saucepan sprinkle the gelatin over the orange-flavored liqueur, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a bowl beat the cream until it just holds stiff peaks, add the gelatin mixture in a stream, beating, and beat the icing until it holds stiff peaks.
• Unwrap the cake and unmold it onto a serving plate, discarding the plastic wrap. Spread a thin layer of the icing on the top and sides of the cake. Transfer the remaining icing to a pastry bag fitted with a decorative tip (such as basketwork one) and pipe it over the cake. Chill the cake for no more that 1 1/2 hours, decorate it with the lemon slices and leaves, and cut it into squares with a serrated knife.
• Make the lemon cream:
• In a heavy saucepan melt the butter with the sugar, the cornstarch, the lemon juice, and the zest over moderately low heat, stirring until the sugar is dissolved. In a bowl whisk together lightly the whole egg and the yolks and add the butter mixture in a stream whisking. Transfer the mixture to the pan and cook it over moderately low heat, whisking constantly, for 3 to 5 minutes, or until the curd is thick enough to hold the mark of the whisk and the first bubble appears on the surface. Transfer the curd immediately to a bowl, cover its surface with plastic wrap, and let the curd cool. Chill the curd, covered with the plastic wrap, for 1 hour, or until it is cold. Whisk the yogurt into the curd, chill the lemon cream, and serve it with berries or as a filling for frozen lemon cream meringue cake. Makes about 3 cups.