Safaria (Layered Meringue Gateau with Tropical Mousse)

Go all out for lush indulgence with Eric Lanlard's celebratory meringue gateau filled with tropical fruit mousse and pistachio cream
By Eric Lanlard
Safaria (Layered Meringue Gateau with Tropical Mousse)
  • Rating:
  • Serves: 8
  • Cook Time: 30 minutes
  • Prep Time:
  • Effort: hard

Ingredients

For the dacquoise

  • 6 egg whites
  • 50 g caster sugar
  • 25 g ground almonds
  • 125 g icing sugar
  • 100 g desiccated coconut

For the tropical mousse

  • 1 passion fruit
  • 1 banana
  • 1 small mango
  • 65 g raspberries
  • 2 sheets gelatine, soaked in cold water
  • 2 tsp dark rum
  • 300 ml whipped cream

For the pistachio cream

  • 250 ml milk
  • 50 g sugar
  • 3 egg yolks
  • 2 sheets gelatine, soaked in cold water
  • 200 ml whipped cream
  • 25 g pistachio paste

Method

1. For the dacquoise; whisk the eggs whites until firm, and gradually whisk in the sugar. Continue whipping until the meringue becomes thick and glossy. Lightly fold in the ground almonds, icing sugar and coconut. Preheat the oven to 180C/gas 4.

2. Line 3 baking sheets with parchment paper. Pipe 3 discs, about 22cm diameter and 0.5cm thick - one on each tray. Bake for 20mins, until crisp.

3. For the tropical mousse; peel the fruit and roughly chop before tipping into a liquidizer and processing until smooth.

4. Warm half the puree with the softened gelatine and stir until the gelatine has dissolved. Add the rest of the purée along with the rum to the pan. Fold in the whipped cream and leave on one side, stirring occasionally until thickened.

5. For the pistachio cream; bring the milk to the boil with the pistachio paste. While the milk is heating, whisk the egg yolks and sugar until pale and thickened and pour on the hot milk.

6. Return the mixture to the rinsed out pan and cook, stirring all the time, over a moderate heat, until lightly thickened.

7. Add the soaked gelatine to the pistachio custard and leave on one side to cool completely. Fold in the whipped cream

8. To assemble the cake; arrange a meringue disc at the bottom of a 23cm flan ring, and spoon over a layer of fruit mousse. Top with another meringue disc. Dollop over the pistachio cream and finish with the final meringue round. Decorate with extra fruit, if liked. Serve in wedges.

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