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