Ingredients
Meringue O' Tang Cake
- 4 piece(s) Kontos® Portokalopita
- 1 cup(s) Whipped Meringue
- 0.25 cup(s) Pistachos Finely Crumbled
- 0.25 cup(s) Espresso Chocolate Sauce
Whipped Meringue
- 5 each Egg Whites
- 0.5 tsp(s) Cream of Tartar
- 1 tsp(s) Vanilla Extract
- 0.5 cup(s) Granulated Sugar
Espresso Chocolate Sauce
- 1 cup(s) Chocolate Sauce
- 1 tbsp(s) Espresso Powder
Instructions
Meringue O' Tang Cake
- For each portion, place 1 slice of portokalopita on a serving plate and remove the candied orange slice.
- Top each slice with 1/4 cup of whipped meringue before adding back the candied orange slice.
- Torch the meringue until golden brown and top each portion with 1 Tbsp(s) of pistachio crumble.
- Swirl each plate with 1 Tbsp(s) of espresso chocolate sauce before serving.
Whipped Meringue
- Add egg whites to the bowl of a kitchen aid mixer fitted with a whisk attachment.
- Beat egg whites over medium speed until egg whites start to froth and bubble.
- Add cream of tartar and vanilla extract before increasing the speed to medium high.
- Continue to beat until egg whites starts to form soft peaks. Gradually add granulated sugar and continue to beat until the meringue forms a stiff peak.
- Transfer to a piping bag fitted with a circular tip for optimal performance.
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