Soft Baked Meringue with Vanilla Sauce
By December 31, 2014Published:
- Yield: 10 Servings
- For the Kougelhopf:
- 1/3 cup golden raisins
- 2 tablespoons kirsch
- 1/2 teaspoon unflavored gelatin
- 2 tablespoons water
- 12 egg whites
- 2 tablespoons grated orange rind
- 2 tablespoons grated lemon rind
- 1 teaspoon vanilla extract
- 1 1/4 cups sugar
- 3 kiwi fruit
- For the Vanilla Sauce:
- 1/4 cups raisins
- 2 tablespoons kirsch
- 2 cups milk
- 8 medium egg yolks
- 3/4 cup granulated sugar
- 1/4 cup heavy whipping cream
- 1/4 teaspoon vanilla
- For the Caramel Glaze:
- 1/2 cup granulated sugar
- 1/2 cup water
- To Prepare the Kougelhopf: Combine raisins and kirsch in a cup. Let macerate overnight at room temperature to absorb the flavor.
- Sprinkle the gelatin over the water in a small saucepan; stir to mix. Let stand 5 minutes to soften. Heat over a very low flame, stirring constantly, just until the mixture clears and the gelatin is dissolved.
- Preheat oven to 300 degrees.
- In a large bowl, combine the egg whites, orange and lemon rinds, dissolved gelatin, vanilla, and 1⁄2 teaspoon of the kirsch from the raisins. Beat with an electric mixer at high speed, just until foamy white. Add the sugar, a few tablespoons at a time, and continue beating until the meringue mixture forms stiff glossy peaks. Do not overbeat. Drain off any remaining kirsch from the raisins, fold the raisins into the meringue.
- Spoon the mixture into a buttered and sugared 8-cup Kougelhopf (a fluted tube pan) or 10-inch bundt pan. Cut through the mixture with a spatula to break up any large air bubbles; smooth the top. Place the pan in a larger deep pan and put the two pans on the bottom shelf of the oven. Pull the shelf out a little; pour boiling water into the outer pan so that it comes 3 to 4 inches up the side of the tube pan.
- Bake in a slow oven for 30 minutes. Put a piece of foil over the top of the pan to keep the dessert from browning too fast. Bake 30 minutes longer, or until a cake tester inserted in the center comes out clean.
- Remove the pan from the water to a wire rack. Run a knife around the edge and center tube to loosen. This will keep the dessert from tearing as it cools and shrinks slightly. Cool completely in the pan. While the cake cooks, make the caramel glaze.
- To prepare the Caramel Glaze: Combine the 1⁄2 cup sugar with the 1⁄2 cup of water in a small saucepan. Cook, shaking the pan occasionally, until the sugar melts and caramelizes to a golden brown. Watch carefully, as the difference between golden brown and burned glaze is a matter of seconds. The caramel will continue to cook in the pan even after it has been removed from the heat.
- To Prepare the Vanilla Sauce: Begin the day before, by combining the raisins with the kirsch in a small bowl. Cover and soak overnight.
- To prepare the sauce, scald the milk in a 2-quart copper or stainless steel saucepan.
- Using an electric mixer or wire whisk, beat the yolks together with the sugar in a deep bowl until they turn white and form a ribbon. Continue beating, while slowly pouring the milk into the yolk mixture.
- Transfer the ingredients back into the saucepan and cook slowly over a low flame, stirring constantly with a wooden spoon or a spatula. Heat until the custard coats the spatula, but do not boil. Immediately remove the saucepan from the heat and add the heavy cream to stop the cooking. Add the vanilla.
- Transfer to a bowl and allow to cool. Before serving, add the raisins to the sauce. More kirsch may be added to taste.
- To Serve: Run a knife around the edge again; turn out on a serving plate. Spoon the caramel glaze over the meringue, making sure it covers the entire surface. Refrigerate until thoroughly cold, about 2 hours. Garnish with the sliced kiwi fruit, if you wish. Cut into serving pieces by bringing a knife blade down on the caramel glaze with quick chopping stroke, then slicing through the meringue. Surround each slice with Vanilla Sauce.
- Course: Dessert