Meringata (Cream-filled Meringue Gateaux)
Meringata is an Italian cream-filled meringue cake built from two crisp discs and a filling that mixes whipped cream, pastry cream and Italian meringue. That three-part filling is the draw: it stays light but has more body than plain whipped cream. The result is a cousin of pavlova, topped with rings of piped star meringues. Assemble it a short while before serving, since the meringue softens as it absorbs moisture from the filling.
Instructions
Whisk the first measure of egg whites with the superfine sugar in a bowl set over simmering water until the mixture reaches 120°F (50°C). Take it off the heat and keep whipping until the meringue is cool and stiff.
Line a baking sheet with parchment and draw two 10-inch circles on it. Pipe the meringue in a spiral from the centre of each circle outwards, making two discs about ½ inch thick. Use the remaining meringue to pipe 20 small star-tipped meringues.
Bake for 2 to 2½ hours at 200-225°F (110°C) until crisp but not brown. For whiter meringues, bake at 180°F (80°C) overnight.
Make 1 cup of crème pâtissière from the leftover egg yolks and chill it well. Then make an Italian meringue from the 2 egg whites, the 5 oz of sugar and the water, and refrigerate it until thoroughly cold.
Whip the heavy cream to medium peaks. Fold in the cold pastry cream and the Italian meringue, then keep the filling chilled until you assemble.
Spread half the filling over one meringue disc and set the second disc on top. Cover it with the remaining filling and arrange the small meringues in concentric circles over the top.
Refrigerate the meringata for 2 hours before serving.
Make it personal.
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