Cherry, apricot, peach & pistachio meringue stack
Heat oven to 140C/120C fan/gas 1. Line a large baking sheet with baking parchment. Using the 28cm cake board, or the base of a 28cm cake tin as a template, draw a circle on the baking parchment, then...
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Cooking tools:
- Baking sheet
- Baking parchment
- Oven
- Pen
- Pencil
- Cake board
- Cake pan
- Mixing bowl
- Tabletop mixer
- Hand mixer
- Whisk
- Measuring spoon
- Spatula
- Offset spatula
- Kitchen towel
- Plastic wrap
- Saucepan
- Immersion blender
- Mortar and pestle
- Freestanding mixer
- Dowling rod
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Serving platter
- Kitchen scale
- Measuring cup
- Spoon
Ingredients
- 10 large egg whites -
- 550g caster sugar -
- 2 tsp cornflour -
- 2 tsp white wine vinegar -
- 500g cherries -
- 4 ripe peaches , sliced -
- 50g icing sugar , plus 2 tbsp -
- 15 cardamom pods -
- 1.8l double cream -
- 100g pistachios , chopped -
- 800g apricots , set 5 aside to decorate, the rest chopped -
- 250g caster sugar -
- juice 1 lemon -
- 28cm cake stand or cake board -
- 20cm thin cake board -
- 14cm thin cake board -
- 8 cake dowling rods -
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