Peaches & cream meringue tower

The meringue tower is possibly the simplest yet grandest dessert to create for a dinner party, celebration or, if you’re anything like me, a moreish late-night dessert.

SERVES: 8-10

SPECIAL EQUIPMENT: 30 × 40 cm baking tray, stand mixer with whisk attachment, stick blender, sugar thermometer

INGREDIENTS

For the heat-and-whip meringues

• 210 g egg white (from about 7 eggs)
• 300 g caster sugar
• 125 g brown sugar
• 10 g vanilla bean paste
• 2 g fine sea salt

For the crème anglaise

• 375 g whipping cream
• 375 g milk
• 15 g vanilla bean paste
• 180 g egg yolk (from about 9 eggs)
• 200 g caster sugar
• fine sea salt, to taste

For the salted vanilla cream

• 500 g whipping cream
• 200 g caster sugar
• 50 g sour cream
• 5 g vanilla bean paste
• fine sea salt, to taste

For the fruit and nuts

• 200 g raw pistachio nut kernels
• 50 g caster sugar
• 700 g tinned peaches in syrup, drained

METHOD

For the meringues

1. Preheat the oven to 170°C fan-forced (190°C conventional).
2. Spray a 30 × 40 cm baking tray with oil and line it with baking paper.
3. For the heat-and-whip meringues, make a bain-marie: Choose a saucepan that you can nestle your stand mixer bowl on top of, that leaves a clearance at the bottom of at least 8 cm.
   Fill the pan with 5 cm of water and bring to a gentle simmer.
4. Combine the egg white and caster sugar in the stand mixer bowl.
5. Place the bowl over the simmering water and whisk gently, just enough to keep the mixture moving as it warms up (do not add air at this point).
6. Heat the mixture for 5–8 minutes until it reaches 70°C.
7. Remove the bowl from the pan and fit it to the stand mixer.
8. Using the whisk attachment, whip on medium–high speed for 2 minutes, until it looks like glossy-white whipped cream.
9. Stop the mixer, add the brown sugar, vanilla, and salt.
10. Continue to whip for a further 2–5 minutes, until the mixture is thick and a pale, malty brown.
11. Remove the bowl from the mixer and scrape the meringue off the whisk.
12. Using your clean hand or a spoon (spray with oil), scoop up about ½ cup of meringue, then push it off your hand or spoon onto the prepared baking tray.
13. Repeat with the remaining meringue, leaving about 3 cm between each dollop.
14. Place the tray in the oven, then immediately reduce the oven temperature to 90°C fan-forced (110°C conventional).
15. Bake for 1 hour. Once done, leave in the oven to cool, with the door ajar, for 1 hour or preferably overnight.

For the crème anglaise

1. Combine the cream, milk, and vanilla in a large heavy-based saucepan over medium heat and bring to a hard simmer, watching that it doesn’t boil over.
2. While it comes to a simmer, using a hand whisk, whisk your egg yolk with the caster sugar in a large separate bowl until slightly pale and thoroughly combined.
3. Pour a quarter of the hot milk mixture into the yolk and whisk quickly to temper the egg mixture.
4. Pour the rest of the hot milk mixture in, and continue whisking until all combined.
5. Strain the mixture back into the saucepan, and whisk over medium heat until it reaches 75–80°C and starts to thicken.
6. Take off the heat, strain again into a bowl, and add salt to taste.
7. If your custard splits, place your bowl over another bowl filled with iced water and use a stick blender to emulsify back together.
8. Cover with biodegradable plastic wrap, with the wrap touching the surface of your custard so it doesn’t form a skin.
9. Cool to room temperature, then refrigerate until ready to use.

For the salted vanilla cream

1. Combine all the ingredients in a stand mixer with the whisk attachment.
2. Beat on medium–high speed until the mixture forms medium–firm peaks. Be careful not to overwhip.
3. If you’re worried, you can beat to soft peaks in the stand mixer, then finish off with a hand whisk.

For the fruit and nuts

1. Put the pistachios in a small saucepan with the caster sugar, and stir or toss constantly over low heat until the sugar starts melting and the pistachios are lightly toasted.
2. Keep it low and slow, as the sugar can burn, but don’t worry if your sugar starts to harden on some pistachios – it gives them a nice crunch.
3. Stir or toss constantly until they are all coated.
4. Transfer to a baking tray lined with baking paper to cool completely.
5. Roughly chop the cooled pistachios.

For assembly

1. Have all your elements ready and grab your favourite plate.
2. Place some salted vanilla cream on the plate, then place your first four meringues side by side on top – feel free to overlap them a little.
3. Add some salted vanilla cream on top of each meringue.
4. Start stacking the rest of the meringues to form a mountain shape, with salted vanilla cream between each meringue layer like glue.
5. Once the meringues are stacked and stable, arrange the peaches over them, along with any leftover cream.
6. Whisk your crème anglaise well, then pour it all over the meringue tower.
7. Scatter the candied pistachios over the top and serve immediately.

RECIPE: Anneliese Brancatisano

Looking for more baking inspiration? Pick up a copy of The Baker’s Book edited by Ruby Goss, photography by Rochelle Eagle, illustrations by Beci Orpin. Murdoch Books RRP $45.00.

This recipe was originally published in the article Sweet Comforts in Issue 41 – Her World Awaits. You can purchase previous issues and enjoy more enchanting content here.