According to Annelien Pienaar she makes this dessert when she wants to treat herself. It is not overly sweet or too heavy after a big meal. It will also be a hit on a cake table. The recipe is suitable for individual portions as well. This recipe is from Annelien’s first recipe book, Boerekos met ‘n twist. We hope their will be many more! Read more about this amazing book here.
Meringue
6 large eggs, room temperature, separated
5 mℓ crème of tartar
10 mℓ vinegar
30 mℓ cornstarch
420 g castor sugar
10 mℓ vanilla essence
120 g dark cacao
Berry sauce
30 mℓ cornstarch
250 mℓ water
250 mℓ strawberry jam or any other berry jam
Filling
500 mℓ Double thick Greek yoghurt
65 g icing sugar
5 mℓ vanilla essence
250 mℓ chilled cream, whipped
1 cup of fresh mixed berries
- Meringue: Pre-heat oven to 110 ℃ and prepare two baking sheets by dusting with cornstarch and a sieve. Draw in the dust 3 x 25 cm circles.
- Whip the egg whites and crème of tartar to stiff peak stage and add vinegar and cornstarch. Whisk again for 1 min. Add half a cup of castor sugar at a time and beat for 3 minutes at a time until all the castor sugar has been worked in. With the last addition add the vanilla.
- Divide the meringue on the three circles on the baking sheets. Dust with cacao and with the flick of the wrist and a tablespoon, create a marbled effect on the meringue. Bake for 3 hours. Leave to cool.
- Berry sauce: Mix all the ingredients together in a sauce pan and boil until thickened. Set aside to cool.
- Filling: Prepare filling just before serving. Whisk all ingredients together.
- Finishing: Place one circle on a pretty serving dish of cake stand, top with filling, then sauce and fruit, continue in this way until finished.
- Serve immediately.
Portions: 8 to 12.
Recipe by Annelien Pienaar from “Boerekos met ‘n Twist” page 180.