A great pudding to end the meal! The addition of dates and nuts places this meringue recipe into a class of its own, with its superb taste and textures. It is a very easy recipe to make. Make one and freeze one, or you may be tempted to eat both! Makes 2 x 20 – 22 cm rounds
- 375 g dates, chopped
- 100 g nuts, chopped (pecan or walnuts are good to use)
- 2 packets Savoiardi biscuits, broken into smallish pieces
- 5 ml baking powder
- 8 large egg whites
- 400 g castor sugar (480 ml)
- 250 ml fresh cream, whipped to soft peaks
- 25 ml chopped nuts
- 1 Flaky chocolate bar, crushed into bits; or dark chocolate curls (see page 142)
- Preheat oven to 160ºC/140ºC fan/Gas mark 3.
- Mix dates, nuts and broken Savoiardi biscuits in a bowl.
- Add baking powder.
- In a large, spotlessly dry and clean electric mixer bowl, whisk egg whites until stiff but not dry.
- Fold in castor sugar spoon by spoon; lastly, using a large spoon, fold in nut mixture.
- Divide the mixture into two greased 20 – 22 cm pie plates. Hollow out the centre slightly.
- Bake for about 40 minutes. The dessert will be light brown on top and firm to the touch.
- Allow to cool.
- Decorate the hollow with whipped cream, chopped nuts and chocolate flakes or curls.
- This recipe freezes very well. Do not fill with cream before freezing.
- Savoiardi biscuits can be replaced by boudoir biscuits or finely crushed Salticrax biscuits.