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Filipino Sans Rival Dessert

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PREP TIME
120 min
COOKING TIME
45 min
TOTAL TIME
225 min
SERVINGS
24 servings
Dessert French
Filipino Sans Rival Dessert
Ingredients
  • 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 rum
  • 2 cups chopped cashews, toasted
Instructions
1
Preheat your oven to the desired temperature of 300 degrees F (150 degrees C). To prepare for baking, line four rectangular pans with parchment paper to prevent sticking.
2
In a clean glass or metal bowl, whip egg whites until they become light and airy; add a pinch of cream of tartar to enhance their texture. Gradually incorporate 2 cups of white sugar into the mixture, continuing to whip until stiff peaks form. Fold in 2 cups of chopped cashews to add a nutty flavor.
3
Distribute the meringue evenly among four pans, spreading it all the way to the edges. Place these meringues in a preheated oven and bake for 30 minutes, or until they turn a light golden brown color.
4
Remove the meringues from their pans while still warm, and let them cool down completely. Once cooled, trim the edges of each meringue to create a uniform shape.
5
In a large bowl, beat butter until it becomes light and fluffy. In a separate bowl, whip egg yolks until they become thick and pale yellow in color.
6
Simultaneously, combine the remaining 2 cups of sugar with 1 cup of water in a saucepan and bring it to a boil. Heat the mixture until it reaches 270 to 290 degrees F (132 to 143 degrees C), or when a small amount of syrup dropped into cold water forms hard but pliable threads.
7
Pour the hot syrup into beaten egg yolks, while continuously whipping at high speed. Gradually incorporate whipped butter until the mixture becomes smooth and creamy.
8
Beat in rum to add a hint of flavor. Arrange one layer of meringue on a serving plate, spreading approximately 1/4 cup of buttercream evenly to the edges. Top with another meringue layer, repeating the spreading and topping process until all four layers are used up, finishing with a layer of buttercream on top.
9
Smooth the sides of the meringue layers using a spatula, and sprinkle the top with remaining 2 cups of chopped cashews. Place the assembly in the freezer until it becomes solid, then cut 1-inch slices to serve as a frozen dessert.