Saturday, April 30, 2011

Happy Mother's Day!!!! .... Almond Meringue with Mascarpone, and Apricot Cream filling

To all my friends that are celebrating Mother's Day today........


There is a quotation that I like it very much...."God could not be everywhere and therefore he made mothers." Rudyard Kipling......I think for all the Moms.....each day it's a Mother's least it is for me....

For all of you, I want to share one of my favourite cakes....Almond Meringue with Mascarpone, and Apricot Cream filling.....Enjoy it!........and have a wonderful Mother's Day!!!! 

Almond Meringue with Mascarpone, and Apricot Cream filling

For the almond meringue
1 1/2 cup of egg white (room temperature) for three meringue discs
2 cups of sugar
1 tablespoon of cornstarch
A pinch of cremor tartar
A pinch of salt
1/2 spoon of baking powder
3/4 cup of very fine grind almond

For the filling
2 cups of whipping cream
1 cup of mascarpone cheese (room temperature)
1 cup of dry apricots
4 tablespoons of powder sugar (more if you want)
Silvered almonds for decoration


Beat the egg whites with a pinch of salt until they are very stiff. In a rainy motion add 1 cup of sugar, then the cornstarch, cremor tartar, and baking powder (in that order). Continue beating, and in a rainy motion add the second cup of sugar. Beat until sugar is dissolved, and the egg white is very very stiff. Stop beating it. With a wooden spoon (if it has a hole better!) carefully add (in a rainy motion) the grind almond, and incorporate it well.

Preheat the oven to 230 F, and divide the meringue in three circles of 24 diameters each over a parchment paper. Cook for 2 hours, and let them cool in the oven without opening its door.


Soak the dry apricots in warm water for three hours. Change the water, and cook them until soft (about 15 minutes). Let them cool, and blend it until you have an apricot puree (with little water as possible). Refrigerate it.

Whip the whipping cream until very stiff. Incorporate the mascarpone cheese, and sugar powder. Continue beating until they are incorporated. Add the apricot pure, and beat a little bit more. Divide the cream in three portions.

Put one meringue disc, one part of cream, second meringue disc, second part of cream, third meringue disc, third part of cream. Decorate with silvered almonds......Enjoy!!


1 comment:

  1. Una tarta sensacional¡¡ Muy ricos los ingredientes y una excelente presentación. Un fuerte abrazo, Teresa