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1 Clone of Almond Orange Meringue Pud

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Clone of Almond Orange Meringue Pud

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4

Ingredients

10 slice(s)

Meringue

  • 4 --- Egg Whites at room temp
  • 1/2 teaspoon vinegar, white
  • 200 grams Caster Sugar (or milled from raw)
  • 1 1/2 teaspoon almond essence
  • 1 tablespoon cornflour
  • 1 tablespoon Boiling water
  • 125 grams flaked almonds, 1/2 cup

Orange Custard

  • 2 tablespoon cornflour
  • 4 egg yolks
  • 125 grams Milk
  • 100 grams sugar raw
  • 125 grams orange juice, Freshly sqeezed
  • 70 grams lime juiced, can substitute lemon

Cream whipped

  • 250 grams cream
  • 2 zest of orange, two Oranges Zest
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Recipe's preparation

    Meringue

  1. Preheat oven to 140c . Line a baking tray with baking paper and set aside.

  2. Throughly clean mixing bowl (as per Pavlova )

    Insert Butterfly. Place egg whites into TM bowl and mix 10 minutes  Speed 3 . Once the eggs whites become foamy whilst still mixing add the vinegar, keep going once stiff (after about 5 minutes of the 10) and when whites are quite stiff slowly start adding reserved sugar through top.

  3. With blades rotating 10 sec/ speed 3 add almond essence, cornflour and boiled water.

  4. Gently transfer mixture on baking trays, into 3 rectangles (see picture)

    Then sprinkle almonds over each rectangle.

  5. Bake 140 for 20 mins and then decrease to 120c  for 1 1/2 hours turn off oven and let Meringue go cold.

    6. Orange Custard

  6. Put in Butterfly,

    Place all Orange Custard Ingredients into TM bowl . 10 Minutes/90/speed 4.

    Check custard is cooked and thick allow to cool

    7. Whipped Cream

  7. Put in Butterfly

    Put Cream and orange zest into clean bowl, watch carefully and whip cream until just stiff (be careful not to over whip)

    8. Folding of cream into custard

  8. Fold whipped cream through custard.

     

    Pop in a bowl into freezer allow to get quite thick and frozen.

    9. Assembly of pudding

  9. lay one rectangle of meringe on baking paper and foil then add 1/2 frozen cusard mixture on top and then add another rectange on top and the other 1/2 of custard mixure on this and then top with final rectangle. Use foil and baking paper and package up to go into your freezer for at least 4 hours before serving. When serving allow 15 minutes to soften before slicing ... ENJOY its such an amazing desert... great for special occasions and can be made weeks in advance... and frozen...

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Accessories you need

  • Butterfly
    Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

Use EDC tips on clean bowl for Meringue

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • This is so easy to make. I

    Submitted by Gail 1955 on 28. October 2015 - 15:12.

    This is so easy to make. I made a 4 tier pavlova with this recipe. Layered with strawberries and cream. My favourite pavlova recipe now. Thankyou.

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  • Not sure why it's on here

    Submitted by ArwensThermoPics on 13. April 2014 - 15:06.

    Not sure why it's on here twice but it still delicious so it doesn't matter  tmrc_emoticons.)

    Cooking from scratch  www.arwensthermopics.com

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