Festive Meringue Terrine
1 hr 10 min.
ready in 13 h. 10 min.
- For the terrine
- 2 cups
good quality white chocolate
- 1.333 cups
cream (48% fat)
- 5 tablespoons
- 2 tablespoons
- 1 cup
- 1 ½ cups
chopped Candied fruit (apricots, pineapple, cherries, etc.)
- For the meringue
- 1 pinch
- 1 cup
superfine caster sugar
- For the toffee strawberries
- ½ cup
- ½ cup
- For the chocolate stars
- ½ cup
white chocolate (chopped)
For the terrine: line the base and 2 long sides of a 900 g loaf tin with clingfilm.
Break up the chocolate and place in a bowl. Bring the cream to a boil in a small pan, then pour onto the chocolate Stand for 5 minutes, then stir gently until the chocolate has melted.
Combine the orange juice and liqueur in a shallow bowl and quickly dip half the sponge fingers sponge-side down and arrange on the base of the tin sugared-side down.
Pour in the chocolate cream and sprinkle with a layer of candied fruits. Repeat with the remaining sponge fingers, (placing them sugared-side up), chocolate cream and candied fruits. Loosely fold the clingfilm over the top and freeze the terrine overnight.
Preheat the oven to 220°C (200° fan) 425°F gas 7.
For the meringue: whisk the egg whites and salt in a bowl until stiff but not dry. Whisk in the sugar, a little at a time, bringing it back to stiff peaks before each addition.
Place the terrine on an ovenproof serving dish and remove the cling film.
Spoon the meringue all over the terrine to completely cover and seal it. Using the back of a spoon or palette knife, pull the meringue into swirls. Bake for 5-8 minutes until golden. Serve immediately, cut into slices, with toffee strawberries and white chocolate stars.
For the toffee strawberries: insert a cocktail stick or skewer into each strawberry. Line a tray with non-stick baking paper.
Heat the sugar and water in a heavy-based pan over a low heat. Cook, stirring, for 3 minutes or until the sugar is dissolved. Increase the heat to high and bring to a boil. Boil, without stirring, for about 8 minutes, until golden. Set aside for 30 seconds for the bubbles to subside.
Carefully dip 1 strawberry into the hot toffee. Place on the tray. Repeat with the remaining strawberries and toffee mixture. Leave to set at room temperature for about 15 minutes.
For the chocolate stars: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
Put into a small piping bag and pipe stars onto non-stick baking paper. Leave to set.