Toffee Chocolate & Fig Meringue Layer Cake

Serves 10 to 12

For the toffee chocolate meringues:
6 large egg whites, room temperature
300g caster sugar
1 tbsp. corn flour
75g My Secret Kitchen Toffee Hot Chocolate Drink Mix

For the fig filling:
300g double cream
3 tbsp. My Secret Kitchen Fig Pudding Pickle
1 tbsp. masala wine or sherry

For the toffee chocolate ganache:
200ml double cream
60g My Secret Kitchen Toffee Hot Chocolate Mix

 
Preheat oven 100C. Line three baking trays with baking parchment and grease the paper with light vegetable oil. Whisk the egg whites to soft peaks in a large bowl and slowly add the sugar 1 tbsp. at a time. Mix the last tbsp. of sugar with the corn flour and whisk into the meringue. Stop whisking when it is thick and glossy. Fold in the Toffee Hot Chocolate Drink Mix. Divide the meringue evenly between the three baking trays in even circles and smooth over. Bake for 1 hour and then turn off the oven and leave to dry out for a further 1 hour.  Make the fig filling by whipping the cream to soft peaks and then fold in the masala or sherry and Fig Pudding Pickle.
Make the ganache by gently warming the cream before stirring in the Toffee Hot Chocolate Drink Mix and continue to heat gently and stir until smooth and all the chocolate has melted. To assemble the cake, place one of the meringue circles on a serving platter and top with 1/3 of the fig filling. Top with 1/3 of the ganache, Place another meringue disc on the top and repeat with the filling and ganache. Finally add the last meringue disc and the remaining fig filling and ganache. Swirl together to make a pattern and dust with a little more Toffee Hot Chocolate Drink Mix and sprinkles if desired.

Spiced Pecan & Maple Caramel Meringue Roulade

A winning recipe from our consultant Susie Medcalf

Serves 8 to 10

4 egg whites, large (or 5 medium) at room temperature
1 tsp lemon juice
200g caster sugar
25g icing sugar, sieved
1 dessert spoon My Secret Kitchen Secret Vanilla Pudding Spices
300ml double cream
1/3 jar My Secret Kitchen Maple Caramel Sauce
100g pecans, roughly chopped

Line a swiss roll tin 250mm x 330mm with greased baking paper. Preheat oven 100C. Whisk the egg whites to soft peaks and whisk in the lemon juice. Slowly add the sugar 1 tbsp. at a time and continue to whisk until the mixture is thick and glossy. Mix together the icing sugar with the Secret Vanilla Pudding Spices and fold into the meringue mixture. Pour into the tin and smooth over before baking for 1 hour until the top is crunchy and the middle is still fluffy. Remove from the oven and place a tea towel over the meringue before turning out, peel off the baking paper and leave to cool. Whisk the cream to soft peaks and spread over the meringue. Drizzle over the Maple Caramel Sauce and finally sprinkle over the pecans. Starting at the narrow end, fold over the edge and continue to roll using the tea towel to help maintain an even pressure. The crunchy edges may be flaky and the roulade may crack but continue to roll it up as tightly as possible. Place on a serving platter and drizzle with more Maple Caramel Sauce, pecans and a dusting of icing sugar.