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Chef Arnold Carreira,

This traditional Portuguese meringue cake has a texture so soft it virtually melts in your mouth. It is an ideal light dessert for a hot summer evening.

Meringue cake
12 egg whites
2 cups sugar
1 Tbsp butter, to grease bowl

1 litre milk
12 egg yolks
1 1/2 cups sugar
2 lemon peels

1/2 cup slivered almonds, toasted

Meringue cake
1.  Preheat oven to 400˚F.
2.  In a mixer, at medium speed, combine egg whites and sugar. Whip until firm.
3.  Grease the interior of a 5 or 6-inch Pyrex bowl with butter.
4.  Using a spatula, gently transfer egg white mixture to greased bowl and press down.
5.  Set bowl in shallow pan. Fill pan with water until 1/5 of bowl is covered. Bake for 30 minutes.

1.  In a saucepan, at low heat, heat milk. Add egg yolks, sugar and lemon.
2.  Stir until thickened, approximately 20 minutes. Strain out peel.

To serve
1.  Invert a shallow 6-inch serving dish and place atop Pyrex bowl. Invert Pyrex bowl so cake falls into shallow serving dish.
2.  Cover with sauce and top with slivered almonds.

Yield  10-12 servings

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