That time of year again.....

Yup it's that time of year again when florists work around the clock and love is in the air. Thought I would share this recipe & images with you all out there in blog land of a shoot I did recently for a client. I think it fits the Valentines brief perfectly and super easy to make. And yes the client and I did eat this dessert and the spare afterwards. Result - both decided it was super delicious and were looking for more!

WALNUT MERINGUE WITH RASPBERRIES & MASCARPONE CREAM

Italian Meringue
330g caster sugar
1/4 c water
4 egg whites (at room temp)
1/2 c walnuts - finely ground

Raspberry Coulis
1 c raspberries
1 tblspn Chambord (Raspberry liquer - optional)
1 tblspn orange juice
1/2 c icing sugar

Mascarpone Cream
200g Mascarpone
1/2 c icing sugar
1/2 c whipped cream
1 tsp vanilla paste

Raspberries to decorate

To Make Italian Meringue -  Heat oven to 100c (fan forced). Lay out 2 baking trays covered with baking paper. Draw circles to the size of a single serve on the baking paper and turn paper over. 

Place sugar and water in a saucepan on the stove, and stir over low heat till the sugar dissolves. Increase the heat to high and cook until the syrup reaches 115c on a sugar thermometer, then remove from heat. Meanwhile whisk egg whites with electric mixer/beater until soft peaks form. With the motor still running slowly add the hot syrup to the egg whites, then whisk for a further 5 mins. Fold in ground walnuts and mix gently.

Fill a piping bag with a plain medium nozzle and pipe circles matching the circles drawn above. Allow 2 per person. Cook in the oven for 1 1/2 - 2 hours until crispy on the outside. Turn oven off and leave for 3 hours or overnight. 

To Make Raspberry Coulis - Blend all ingredients in a blender until smooth. Add a little more orange juice if coulis is too thick. Set aside in fridge.

To Make Mascarpone Cream - Gently fold all ingredients in a bowl until smooth. Fill a piping bag and set aside in the fridge.

To Assemble - Just before serving place a meringue round on each plate. Place a circle of raspberries around the outside of the meringue. Pipe the Mascarpone Cream into the middle of the raspberries. Add another meringue circle on top of the raspberries. Place another circle of raspberries around the outside of the top meringue. Pipe the Mascarpone Cream into the middle of the raspberries and top with another raspberry. Drizzle with Raspberry Coulis and serve.

Serves 6


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All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2016