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Almond Orange Meringue Pud



10 slice(s)


  • 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

Orange Custard

  • 2 tablespoon cornflour
  • 4 egg yolks
  • 120 grams Milk
  • 100 grams sugar raw
  • 120 grams orange juice, freshly squeezed
  • 70 grams fresh lime juice, can substitute lemon

Cream whipped

  • 250 grams cream
  • 2 zest of orange, two Oranges Zest

Recipe's preparation

  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
  7. 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

  8. Whipped Cream
  9. 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)

  10. Folding of cream into custard
  11. Fold whipped cream through custard.


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

  12. Assembly of pudding
  13. 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...


Accessories you need

  • Butterfly
    buy now
  • Spatula TM31
    Spatula TM31
    buy now
  • Measuring cup
    Measuring cup
    buy now


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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Add a comment
  • This recipe is delicious, I

    Submitted by georgi odriscoll on 19. September 2015 - 08:35.

    This recipe is delicious, I will definately make again!


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  • Delicious!! thank you 

    Submitted by ArwensThermoPics on 13. April 2014 - 15:03.

    Delicious!! thank you  tmrc_emoticons.)

    Cooking from scratch  www.arwensthermopics.com

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  • Sorry You only NEED one lot

    Submitted by CharlotteHamilton on 1. January 2014 - 14:02.

    Sorry You only NEED one lot of custard when uploading seemed to off dupliicated those ingredients....

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