serving suggestion

Meringue Torte

£13.95

Available for delivery until 23rd December 2021

Vegetarian Serves 4/6

Recommendations

Festive dishes delivered on 21st December will be perfect to enjoy on 25th December.  Please note that we cannot guarantee the shelf life of any dishes delivered before 21st December for eating on 25th December.

Layered meringue torte with praline cream, chocolate sauce, chocolate curls, hazelnuts & flaked almond and gold glitter!

Serves 4/6

Praline Cream (Mascarpone (Pasteurised Cream (Milk), Pasteurised Milk, Cirtic Acid (E330)), Praline paste (Suagr, Hazelnuts (24%), Almonds (24%), Vegetable fat (Sunflower), Emulsifier: Soya lecithin), Crème Liquid (Milk), Hazelnut Liquor, Icing Sugar (Dextrose, Wheat starch, Esterified Vegetable Fats, Anticaking Agent: E170i, Flavour)), Meringue Disks (33%) (Sugar, Free range Egg White (32%)), Chocolate Sauce (Chocolate (42%), Milk, Double Cream (Milk), Sugar), Chocolate Curls (Sugar (50%), Cocoa Mass (43%), Cocoa Butter (7%), Emulsifier: Soya Lecithin, Natural Vanilla Flavouring), Almonds, Hazelnuts, Gold Glitter (Colour Carrier: E555 Potassium Aluminium Silicate, Colour:E171 Titanium Dioxide, E172 Iron oxide)

 

Allergen Information. For allergens see ingredients in Bold. Produced in an environment where wheat, mustard, fish, celery, nuts, crustaceans, and molluscs are handled.

How to layer your Meringue Torte

  1. Set out all of your components. You should have:
  • 2x meringue disks (don’t worry if these are a little broken)
  • 1x piping bag of praline cream
  • 1x bag of chocolate sauce
  • 1x pot of flaked nuts
  • 1x pot of gold glitter
  1. On a serving plate place one of your meringue disks
  2. Cut the tip of your piping bag with scissors about 2cm from the end – it doesn’t need to be precise! If you think your cream is too runny, you can whip it up further
  3. Using the piping bag, pipe about three quarters of the praline cream onto the meringue disk
  4. Layer the second meringue on top of the first, sandwiching in the praline cream layer
  5. Pipe most of the rest of the praline cream onto the second meringue disk
  6. Cut a small corner of the chocolate sauce bag and use this to drizzle the chocolate all over the top of your meringue cake.
  7. Sprinkle over all of the nuts, followed by the gold glitter

DISCLAIMER

We take great care to ensure that the information we display on our website about our products is correct. From time to time, product recipes are changed, which may affect storage, nutrition and allergen information. Therefore, please always check product labels and not rely solely on the information published on our website.