Course Breakfast, Dessert
Cuisine American, Greek, Italian
Servings 4


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


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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Meringue O’ Tang Cake

Greek orange cake topped with torched meringue, candied orange wedge, pistachio crumble, and a swirl of expresso chocolate sauce.