Sandwich of meringue with macerated raspberries, vanilla glaze and tiramisu ice cream

Being new to the blogging world I am entering anything I can to attain more experience in blogging and to expand my skills in the kitchen. When I found the International Incident Party I was excited to be involved in something on a global scale. For those who are unfamiliar, the International Incident Party is a monthly online party where bloggers cook a dish based on a theme ingredient and submit their results on the same day and celebrate their successes and pick up a range of fabulous new recipes to try.


This month's theme was eggs so I thought I'd cook one of my favourite desserts but add a bit of a twist to it.

Sandwich of meringue with macerated raspberries, vanilla glaze and tiramisu ice cream

Ingredients


For the meringue:
2 egg whites
1/4 cup caster sugar
1 tsp vanilla extract


For the vanilla glaze:
2.5g gelatine leaves
15ml cold water
10g glucose liquid
10ml water
100g thickened cream
1/4 vanilla bean, split & seeds scraped
40g miroir glaze


For the macerated raspberries:
1/2 punnet raspberries
1 shot grand marnier
1 tbsp brown sugar


For the tiramisu ice cream:
1 egg, separated
100g mascarpone
1 tbsp instant coffee (I like Nescafe Gold)
50g caster sugar
1 shot Tia Maria liquer


Before I tell you the method I have a confession to make - I had made the tiramisu ice cream a few weeks back and the Vanilla Glaze when I attemped Adriano Zumbo's V8 cake from the last series of MasterChef which I had frozen in my spare fridge. To make these takes considerable time and I don't have photos from the process so I apologise in advance.


Method:


For the meringue:
1. Preheat oven to 150^o C
1. Add egg whites to a clean bowl and whisk until soft peaks form
2. Gradually add the sugar whilst still whisking and continue to whick until firm peaks form

Meringues ready to be shaped and baked!

3. Spoon the meringue mixture onto an oven tray lined with greaseproof paper and shape into a dome (I cheated and used silicon poach pods)

4. With the left over mixture place small spoonfuls on another lined tray and add this to the oven with 20 mins to go (these will be crumbled on the plate)

5. Place meringues in the oven and bake for 40 mins or until golden

All baked and cool, ready to be sandwiched!

6. Turn off oven and leave door slightly ajar while the meringues cool

For the vanilla glaze:

1. Soak the gelatine leaves in the cold water until softened and squeeze out excess water

2. Boil glucose, water and sugar until 165^o C, brushing down the sides of the saucepan with a wet pastry brush as you go. Do not allow the caramel to take on any colour

3. In a separate saucepan, bring crease and vanilla seeds to the boil then add to the sugar syrup.

4. Mix through, cool to 70^o C and add softened gelatine, stirring well.

5. Add miroir glaze and titanium oxide and blend well.

6. Strain, then freeze until set

7. Reheat to 35^o C when using on meringue

For the macerated raspberries:

1. Place raspberries in a bowl and mash with a fork

2. Pour over liquor and sugar and mix to combine

3. Place covered in the fridge for at least 30 minutes

For the tiramisu ice cream:

1. Beat egg yolks with sugar and coffee until thick and creamy. This will take about 15 mins

2. Add mascarpone and liquor and mix until combined and smooth

3. In a clean bowl beat egg whites until thick and stiff

4. Gently fold the egg whites into the mascarpone mixture

5. Spoon into ramekins, level off and place, covered in the freezer until frozen

To assemble the sandwich:

1. Place 1 meringue dome on a plate and cover with the raspberrie mixture

2. Spoon vanilla glaze over raspberries

3. Place other meringue dome over the base to complete sandwich

4. Place a ramekin of the tiramisu ice cream next to the sandwich

5. Crumble meringues around the plate to decorate