LUCUMA MERINGUE TORTE

Ingredients :

Meringue:

¾ cup egg whites (approximately 6 egg whites)

1 ½ cup confectioners sugar

2 teaspoons vanilla extract

1 teaspoon lemon juice

Pinch of salt

Filling:

3 large lúcumas peeled, seeded and cut in pieces

½ cup undiluted evaporated milk

½ cup heavy cream

1 ½ cup confectioners sugar

1 teaspoon vanilla extract

2 teaspoons unflavored gelatine

Preparation:

Meringue:
Beat egg whites until stiff. Gradually, add rest of ingredients and continue beating until thick and glossy. Trace 3 circles (10 in / 20 cm) on parchment or waxed paper. Grease and flour them.

Spread or pipe meringue, carefully, on circles.

Take to preheated oven 225° F (110° C) for 2 hours. Remove from oven. Let cool and remove paper.

To assemble: Place one meringue on a serving dish. Spread, generously filling, place a second meringue, and repeat filling. Finish with third meringue.

Decorate with chantilly cream and chocolate shavings.

Filling:
Blend or process lúcumas with milk.

Soak gelatine in 4 tablespoons of cold water. Heat, stirring, until dissolved.

Beat cream and add sugar until thick to get chantilly cream. Separate ½ cup for decoration.

Fold, carefully, lúcuma purée into chantilly cream. Add gelatine. Mix.

Use this cream to fill meringue layers.

Fresh lucuma substitution:
2 pounds of fresh lucuma = 4 tablespoons dehydrated lucuma powder.
Soak lucuma powder in the same quantity of liquid 2 or 3 hours before using it. Stir. It will have the consistency of a puree.

10 servings

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