Easter came and I took the week off from blogging and spent the weekend in Stockholm. Usually Easter is a holiday where I end up cooking a storm but this year I did not go too crazy; a couple of meals out and BBQ in my parents garden. However I made the most delicious dessert the days before we left Ireland for Sweden, and lucky me still have a big piece left in the freezer. The recipe comes from a Swedish food magazine my mum bought at least 10 years ago and ever since then this dessert always manages to impress even the fuzziest eater. Crispy, chewy almond meringue topped with daim parfait really is a great combination and to add something extra I like to serve it with fresh blackberries. Blackberries goes really well with milk chocolate and almond, so since the dessert contains Daim (includes milk chocolate) and sweet almond meringue it just works a treat. Another plus with this dessert is that it is glutenfree. The recipe makes enough dessert for 6-8 people.
Meringue
2 egg whites
50 almonds
60 grams caster sugar
Parfait
250ml cream
25 grams caster sugar
2 egg yolks
60 grams daim
Chop almonds roughly. Beat egg whites until firm peaks appear, add 30 grams of the caster sugar and beat to a firm meringue. Fold in the rest of the sugar and almonds. Spread out on baking parchment to a 2cm thick flat round. Bake for 30min in 175C. Let cool down before making the parfait.
Chop daim into small pieces. Whip the cream, not too hard but quite firm. Beat egg yolks and sugar until pale and fluffy. Fold in cream to the egg yolks, last the daim. Spread over the meringue and freeze straight away for at least 3 hours before serving.
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