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=== Filling ===
 
=== Filling ===
 
* 350-450 g / 12 oz - 1 lb / 3-4 cups [[blackberries]]
 
* 350-450 g / 12 oz - 1 lb / 3-4 cups [[blackberries]]
* 30 ml / 2 tbsp [[crème de cassis|creme de cassis]]
+
* 30 ml / 2 tbsp [[Creme de Casis|creme de cassis]]
 
* 300 ml / ½ pint / 1¼ cups [[double cream]]
 
* 300 ml / ½ pint / 1¼ cups [[double cream]]
 
* 15 ml / 1 tbsp [[powdered sugar|icing sugar]], sifted
 
* 15 ml / 1 tbsp [[powdered sugar|icing sugar]], sifted
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# Top with the [[blackberries]] and decorate with small [[blackberry]] leaves, if liked.
 
# Top with the [[blackberries]] and decorate with small [[blackberry]] leaves, if liked.
 
# Serve at once.
 
# Serve at once.
 
 
[[Category:Egyptian Desserts]]
 
[[Category:Egyptian Desserts]]
 
[[Category:Light brown sugar Recipes]]
 
[[Category:Light brown sugar Recipes]]
[[Category:Crème de cassis Recipes]]
 
 
[[Category:Malt vinegar Recipes]]
 
[[Category:Malt vinegar Recipes]]
 
[[Category:Double cream Recipes]]
 
[[Category:Double cream Recipes]]
 
[[Category:Blackberry Recipes]]
 
[[Category:Blackberry Recipes]]
 
[[Category:Recipes that need photos]]
 
[[Category:Recipes that need photos]]
 
[[Category:Creme de Cassis Recipes]]

Revision as of 22:32, 17 July 2010


Ingredients

Filling

Directions

  1. Preheat the oven to 160 °C / 325 °F / gas 3.
  2. Draw a 20 cm circle on a sheet of non-stick baking paper, turn over and place on a baking sheet.
  3. Spread out the brown sugar on another baking sheet and dry in the oven for 8–10 minutes.
  4. Sieve to remove any lumps.
  5. Whisk the egg whites in a bowl until stiff.
  6. Add half the dried brown sugar, l5 ml / 1 tbsp at a time, whisking well after each addition.
  7. Add the vinegar and vanilla extract, then fold in the remaining sugar.
  8. Spoon the meringue on to the drawn circle on the paper, making a hollow in the center.
  9. Bake for 45 minutes, then turn off the oven and leave the meringue in the oven with the door slightly open, until cold.
  10. Place the blackberries in a bowl, sprinkle over the creme de cassis and leave to macerate for 30 minutes.
  11. When the meringue is cold, carefully peel off the non-stick baking paper and transfer the meringue to a serving plate.
  12. Lightly whip the cream with the icing sugar and spoon into the center.
  13. Top with the blackberries and decorate with small blackberry leaves, if liked.
  14. Serve at once.