Gluten Free Honey, Pear and Pecan Meringue Cake with Salted Caramel Sauce by Phil Vickery

  • Total Time

    1h 55m
    • Prep Time

      35m
    • Bake Time

      1h 20m
  • Serves

    7
  • Skill Level

    Advanced
  • Dietary Needs

    GF
    • Gluten free

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This decadent dessert never fails to impress and is very easy to make. I even use tinned pears for convenience but you can, of course, poach fresh ones. I sometimes also use tinned peaches, for added colour. 'Essential Gluten Free by Phil Vickery', published by Kyle Books. Photography by Kate Whitaker.

Method

  1. Preheat oven to 120'c/gas mark 1/2. Line a Swiss roll tin with baking paper.

  2. Place the egg whites and cream of tartar into a bowl of a mixer and whisk until light and foamy. Add half the sugar and whisk well on a medium speed, until thick and glossy but not over beaten. If you over-whisk, the meringue will be dull and firm. Add the rest of the sugar and just bring together for about 2 minutes.

  3. Remove the bowl from the mixer and fold in the cornflour, 1 teaspoon of the vanilla extract and the vinegar. Bring to the boil and cook until all the water has evaporated and you're left with a brown caramel. Carefully add the cream, butter and salt, if using, standing back as the caramel may split, and stir well until all incorporated. Chill.

  4. Heat a non-stick pan and gently toast the pecans. When nicely browned, tip into a bowl, add the honey and mix well

  5. Whip together the cream and remaining vanilla until glossy and soft. Quickly spread half the whipped cream over one of the meringue pieces. Lay the sliced pears on top. Sprinkle over one third of the honeyed pecans and drizzle with a little of the caramel sauce. Place a second meringue on top and repeat, finishing with the last meringue layer. Gently but firmly press down on the cake using a cooling rack to ensure the layers are even. Decorate the top of the cake with the remaining piped cream, slices of pear and the remaining pecans. Dust well with icing sugar. Just before serving, drizzle over a little more caramel sauce and dust well with icing sugar. Slice and serve with extra sauce.

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