SERVES 10
INGREDIENTS:
Meringues
5 large egg whites (approximately 200g)
½ teaspoon cream of tartar
300g (1½ cups) caster sugar
2 teaspoons cocoa powder
Crème Anglaise
150ml (scant 2/3 cup) whole milk
150ml (scant 2/3 cup) whipping cream
3 large egg yolks
1 teaspoon vanilla bean paste
50g (¼ cup) caster sugar
Chocolate Orange sauce
75g (roughly, a scant ½ cup) dark chocolate (60–65% cocoa solids), melted
1 tablespoon runny honey
100ml (1/3 cup + 1 tablespoon) orange juice
To Assemble
300ml (1¼ cups) whipping cream, whipped to soft peaks
3 oranges, segmented
75g (generous ½ cup) hazelnuts, roasted and roughly chopped
METHOD:
- Preheat the oven to 120°C/100°C and line two large baking trays with baking parchment.
- For the meringues, add the egg whites and cream of tartar to the bowl of a stand mixer, or use an electric hand mixer and a large mixing bowl. Whisk on medium speed until the egg whites are foamy, then, with the mixer still running, slowly rain in the sugar. Continue whisking until the meringue holds stiff glossy peaks. dust over about half of the cocoa and fold very briefly until lightly swirled through the meringue. spoon ten large dollops of meringue onto the prepared trays. dust with the remaining cocoa and use a skewer to lightly swirl it into the meringue.
- Bake the meringues for about an hour or until crisp and dry. When fully baked, they can be easily lifted from
the baking parchment. Turn off the oven, but leave the meringues inside to cool down slowly. Once fully cooled, the meringues can be stored in an airtight container for 3–4 days. - For the crème anglaise, pour the milk and cream into a large saucepan, place over a medium heat and bring to a simmer. Meanwhile, put the egg yolks, vanilla and sugar in a mixing bowl and whisk together until pale. When the milk mixture has reached a simmer, remove it from the heat and pour over the yolk mixture, whisking as you pour to prevent the egg from scrambling. Pour the custard back into the saucepan and cook over a low heat, stirring constantly with a spatula, until the custard reaches between 75 and 85°C or has thickened enough to coat the back of a spoon. Pour the custard into a large jug, cover and refrigerate until needed. The custard can be stored in the refrigerator for up to 4 days.
- For the chocolate sauce, place the orange juice and honey in a small saucepan and bring to a simmer. With the melted chocolate in a jug, pour a third of the orange juice over the chocolate and stir to combine. Add the remaining orange juice mixture in two additions, stirring well until fully combined before adding more. Once all the juice has been combined you should have a silky-smooth sauce. Cover and set aside at room temperature until ready to use. If you want to make this in advance you can refrigerate it for up to a week, rewarming slightly until fluid.
- To assemble the tumble, place four of the meringues onto a large serving platter (preferably one with a rim
to encase the sauces), using the whipped cream as an edible glue. Top the first layer of meringues with another three, then two, then one, to create a tower of meringues. randomly place the orange segments around the tumble. - At the table, pour over the two sauces, scatter over the hazelnuts and enjoy! 8. Once assembled the dessert should be served immediately.
Edited recipe extract from Chocolate Baking by Edd Kimber, published by Quadrille. $59.99.
PHOTOGRAPHY: MATTHEW HAGUE
