Sunday, March 4, 2012
Dessert Fit for a King
There is a double layer of meringue, with whipped cream mixed with crushed English toffee layered in between the meringue. This is a great make ahead dessert, because it needs to sit at least 12 hours - to allow the meringue to soften and mesh with the cream. It is pure heaven.
English Toffe Torte
6 egg whites
2 t. vanilla
1/2 t. cream of tartar
Mix until soft peaks form, then gradually add 2 c. sugar.
On brown paper bag or brown craft paper, draw two dinner plate size circles. Spread the mixture in circles and put in 275 degree oven for 60 minutes. Then let sit in oven, unopened, for 2 hours.
2 c. cream
1 t. vanilla
6 Heath bars crushed - or other english toffee pieces
Whip cream and vanilla til soft peaks form. Fold in candy pieces.
To assemble, place one meringue disk on serving dish. Spread half of the cream, then other disk and rest of the cream. Refridgerate about 8 - 12 hours. (I've even done this 2 days before). Just cover with plastic wrap so the cream doesn't get weird.
Invite me over so I can make sure you did it correctly!