Pumpkin spiced meringue stack
Elevate this meringue pud with a pumpkin spice-inspired sugar and toffee sauce – it’s the perfect end to an autumnal Sunday roast and can be prepped ahead.
Ingredients · Servings 8
- 6 medium egg whites
- 1 tsp cornflour
- 325g caster sugar
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- pinch of ground cloves
- 600ml double cream
- 75g butter chopped
- 100g dark brown soft sugar
- 1 tsp vanilla bean paste
Method · 2 h 25 min
- For the pumpkin spice sugar, whizz all the ingredients together in a food processor until well combined. Spoon 25g into a bowl, cover and set aside at room temperature until needed.
- Heat the oven to 140C/120C fan/gas 1. Beat the egg whites to stiff peaks using a stand mixer fitted with the whisk attachment, or in a large bowl using an electric whisk. Slowly beat in the pumpkin spice sugar, one large spoonful at a time until the meringue is thick and glossy (see tip), then beat in the cornflour.
- Draw an 18cm circle on two sheets of baking parchment (use the base of a cake tin or a plate as a template, if you like), then flip over so the pencil marks are on the bottom. Use these to line two large baking sheets, and secure the parchment to the sheets using small blobs of the meringue in the corners, if you like. Spoon the meringue into the middles of the circle templates and smooth to the edges. Bake for 1 hr 30 mins, then turn off the oven and leave the meringues inside to cool for 1 hr. Remove from the oven and leave to cool completely. Once cool, the meringue discs will keep in an airtight container at room temperature for up to three days.
- Meanwhile, for the sauce, stir 100ml of the cream, the butter and brown sugar together in a small saucepan over a low heat until the butter and sugar have melted. Turn up the heat to medium and bubble the mixture for a few minutes, stirring occasionally until thickened. Stir in a generous pinch of salt, then carefully pour the mixture into a heatproof jug and set aside until needed. Once cool, will keep chilled for up to two days. Reheat gently over a low heat.
- Whisk the remaining 500ml cream with 1 tbsp of the reserved spiced sugar and the vanilla bean paste to soft peaks. Transfer one of the meringues to a serving plate or cake stand, and spread over half the whipped cream. Drizzle over some toffee sauce. Sandwich with the second meringue disc, then spread over the rest of the whipped cream and drizzle over more toffee sauce. Sprinkle over the remaining spiced sugar. Slice the stack and serve with a little extra toffee sauce, if you like. Best served the day it’s made, but will keep chilled for up to a day (it will soften slightly).
For the pumpkin spice sugar
For the toffee sauce and whipped cream
- 75g butterchopped
- kcal664
- fat48g
- saturates30g
- carbs55g
- sugars54g
- fibre0.1g
- protein4g
- salt0.34g
