sans rival

Ingredients

• Servings: 24
• 12 egg whites
• 2 cups white sugar
• 1 teaspoon cream of tartar
• 2 cups chopped cashews, toasted
• 1 pound butter, softened
• 12 egg yolks
• 2 cups white sugar
• 1 cup water
• 2 tablespoons dark
• 2 cups chopped cashews, toasted

Recipe

Cook Time: 45 mins Ready Time: 3 hrs 45 mins


• preheat oven to 300 degrees f (150 degrees c). line 4 - 8x12 inch pans with parchment paper.
• in a large glass or metal mixing bowl, beat egg whites until foamy. sprinkle with cream of tartar. gradually add 2 cups white sugar, continuing to beat until stiff peaks form. fold in 2 cups chopped nuts. divide meringue between the 4 pans, and spread evenly to edges.
• bake in preheated oven for 30 minutes, or until light golden brown. remove the meringue from the baking pans while still hot; allow to cool. when cool, trim edges so that all 4 meringue layers are uniformly shaped. set aside.
• to make buttercream filling: in a large bowl, beat butter until light and fluffy. in a separate large bowl, whip egg yolks until thick and lemon colored.
• meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water. bring to a boil, and heat to 270 to 290 degrees f (132 to 143 degrees c), or until a small amount of syrup dropped into cold water forms hard but pliable threads. add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. beat in the whipped butter until smooth. beat in .
• on one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges. repeat layers until all is used. smooth sides with spatula. sprinkle top with 2 cups chopped cashews. freeze until solid. to serve, cut 1 inch slices from the frozen dessert.