DC
For this party pleaser, you can purchase the meringues in advance. But in case you’re like me and prefer to do everything from scratch, this recipe shows you how to DIY. These desserts look amazing in glasses or jars, and your friends and loved ones will enjoy spooning in for every last bit of caramel.
SPONGE CAKE
225g self-raising flour
1 teaspoon baking powder
225g unsalted butter, chopped, at room temperature
225g caster sugar
4 eggs, lightly beaten
1 teaspoon vanilla essence
MERINGUE
4 egg whites
3/4 cup caster sugar
CARAMEL SAUCE
2/3 cup caster sugar
1/2 cream
whipped cream, sliced strawberries and salted pretzels, to serve
1 To make the cake, preheat the oven to 180°C (160°C fan-forced) and line two 18cm round cake tins with baking paper. Using an electric mixer, beat all the ingredients together with a pinch of salt until combined and airy. Pour into the tins, dividing evenly. Bake for 20–25 minutes or until golden brown and springy to a touch in the centre. Stand in the tins for 5 minutes then turn out onto a wire rack to cool.
2 For the meringues, preheat the oven to 90°C (70°C fan-forced) and line two large baking trays with baking paper. Using an electric mixer, beat the egg whites on high speed until soft peaks begin to form (if you take a spoon out of the mixture, a peak will start to fold over as opposed to staying tall). Add the sugar a little at a time, beating until dissolved between each addition. Continue mixing on high speed until glossy. Rub a bit of mixture between your fingers: if there is a little crystal feeling continue mixing until it is smooth.
3 Using a big spoon, dollop uneven blobs of mixture onto the trays. Bake for 3 hours, until the meringues are crisp and dry. Set aside to cool.
4 For the caramel sauce, put the sugar into a small saucepan and add two tablespoons of water. Place over medium-low heat and allow the sugar to dissolve. Continue to cook for 5–8 minutes or until the sugar starts to turn golden. Take off the heat and stir in the cream until combined and smooth.
5 To serve, break the cake and meringues into large pieces and layer into bowls or glasses with the whipped cream. Pour the caramel sauce over and top with fresh strawberries and salty pretzels.
Serves 4