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Silvana

Two cashew meringue discs round buttercream, rolled in crumbs and eaten frozen.

Egg. Vegetarian, but not vegan — contains egg, dairy (butter), dairy (cream).

Ingredients

discs

buttercream and coating

Method

  1. EATEN FROZEN, AND BUILT AS DISCS. That is the whole difference from a sans rival, which is the same three components built as one large layered slab and eaten chilled. These are individual sandwiches of two discs, and they go in the freezer, not the fridge -- out of the freezer the buttercream is firm and the disc still snaps, and at fridge temperature both go soft and it collapses.
  2. DRAW 7 cm CIRCLES ON THE BAKING PAPER and pipe inside them. Spooned freehand, no two match and the sandwiches do not sit flat.
  3. Whisk the whites with the cream of tartar to soft peaks, then the 180 g of sugar a spoonful at a time to a stiff glossy meringue.
  4. Fold the ground cashews and cornflour in, in two goes, as few strokes as will do it.
  5. Pipe 32 discs, spread each one level, and bake at 140C for 35 to 40 minutes until dry and crisp through. Leave them in the switched-off oven with the door ajar until cold.
  6. Keep the broken ones -- crushed, they are half the coating.
  7. Buttercream: boil the 120 g of sugar with the water to 115C, then pour it onto the beaten yolks in a thin stream while whisking. Keep whisking until the bowl is cool to the hand.
  8. Butter in a few pieces at a time, beating after each. If it splits, it is too cold -- keep beating and it comes back.
  9. Sandwich the discs in pairs with a thick layer, then spread a thin layer round the edge and over the top.
  10. Roll each one in the mixed ground cashew and crushed meringue, then freeze at least 4 hours. Serve straight from the freezer.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

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