Meringue Caramel Dessert

Ruchela Horowitz shows you how to make a dessert to impress. Start the meal with Ruchela’s Sea Bass, Quinoa and Beets and end with this Meringue Caramel Dessert.

Meringue Caramel Dessert

 

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Author: Ruchela Horowitz

Recipe type: Dessert

Serves: 15 plated desserts

Ingredients

• 8 eggs
• 1 tablespoon cornstarch
• 1½ cups sugar
• Drop vanilla sugar
• Pinch salt

Compote:

• 1 (16-ounce) bag frozen blueberries and cranberries (Bodek)
• ¼ cup water
• 3 tea bags, such as Wissotzky Fruit Galore Tea Bags

Custard:

• 1 (8-ounce) container non-dairy whipped topping
• 1 Baker’s Choice custard

Caramel Sauce:

• ½ cup sugar
• 1 (8-ounce) container non-dairy whipped topping

Instructions

1. Preheat the oven at 125ºF. Line two baking sheets with parchment paper.
2. In the bowl of an electric mixer, beat egg whites with cornstarch until foamy. Slowly add in sugar and beat until stiff.
3. Pipe mounds of meringue, 15 to a baking sheet. Bake for 1 ½ hours.
4. In a saucepan, combine frozen fruit and water. Add tea bags and cook over low heat until mixture thickens. Remove tea bags and discard.
5. In the bowl of an electric mixer, beat non-dairy whipped topping until stiff. Add custard and mix to combine.
6. Prepare the caramel sauce. Caramelize sugar in a saucepan. Add non-dairy whipped topping and whisk to combine.
7. Assemble the dessert. Place meringue on dish. Top with compote, custard, and granola. Drizzle with caramel. Serve alongside hot tea.
8. Note: You will have extra meringues; store in an airtight container at room temperature.

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Looking for the perfect dish to complement this dessert? Try Ruchela’s Sea Bass, Quinoa and Beets.

Want to see a complete yom tov menu using this dish? Click here.