|
|
|
|
24 servings
Ingredients:
12 egg whites2 cups white sugar1 teaspoon cream of tartar2 cups chopped cashews, toasted 1 pound butter, softened12 egg yolks2 cups white sugar1 cup water2 tablespoons dark rum 2 cups chopped cashews, toasted
Instructions:
Preheat oven to 300 degrees F (150 degrees C).Line 4 - 8x12 inch pans with parchment paper.In a large glass or metal mixing bowl, beat egg whites until foamy.Sprinkle with cream of tartar.Gradually add 2 cups white sugar, continuing to beat until stiff peaks form.Fold in 2 cups chopped nuts.Divide meringue between the 4 pans, and spread evenly to edges.Bake in preheated oven for 30 minutes, or until light golden brown.Remove the meringue from the baking pans while still hot; allow to cool.When cool, trim edges so that all 4 meringue layers are uniformly shaped.Set aside.To make buttercream filling: In a large bowl, Beat butter until light and fluffy.In a separate large bowl, whip egg yolks until thick and lemon colored.Meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water.Bring to a boil, and heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads.Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed.Beat in the whipped butter until smooth.Beat in rum.On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges.Repeat layers until all is used.Smooth sides with spatula.Sprinkle top with 2 cups chopped cashews.Freeze until solid.To serve, cut 1 inch slices from the frozen dessert.
|
|
|
