Looking For An Easy New Year Cake? | The Best Meringue Tower w/ Persimmon & Caramel
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- Опубліковано 1 гру 2023
- In this video, we're making a show-stopping 'Magnificent Persimmon Meringue Tower. It's the ideal dessert for parties and celebrations, combining the unique flavor of persimmons with a classic, crowd-pleasing dessert. I'll walk you through the recipe step-by-step, ensuring your cake is both eye-catching and delicious.
Persimmon Meringue Recipe
Servings: 8-10
Difficulty: Easy
Preparation: 15 minutes
Cooking: 5 minutes
3 tablespoons butter
3 persimmons, peeled and sliced
1.5 tablespoons sugar
For the caramel;
8 tablespoons heavy cream (35% fat)
3 tablespoons sugar
1 pinch of salt
For the sauce;
300 g heavy cream (35% fat)
100 g strained yoghurt
1.5 tablespoons powdered sugar
For the topping;
Edible glitter, optional
250 g meringue cookies
• To make the caramel, spread the granulated sugar in a large steel pan and turn it on over low heat. Wait without stirring until the sugar melts thoroughly. If one side gets too much colour, remove it from the heat so that the sugar can melt on without burning.
• When the sugar is completely melted, turn off the stove, add the hot cream, slowly and stirring constantly. If you add all the cream at once, the cream will solidify because it is colder than the sugar. When the sugar and cream are completely mixed, sprinkle the salt.
• To prepare the persimmons, heat the butter in a large pan. Add in the persimmons and sugar. Cook for 5 minutes.
• For the sauce, mix the cream, strained yoghurt and powdered sugar to a bowl with a mixer.
• Place 10 meringue cookies in the middle of the plate, then top with 2 spoons of cream, 1 spoon of persimmon and 1 spoon of caramel. Continue until finished.
• Finally, decorate with edible glitter and your dessert is ready to enjoy!
Meringue Cookies
6 egg whites
1.5 cups powdered sugar
5 tablespoons granulated sugar
½ vanilla stick
1 tablespoon starch, any starch works great
1 tablespoon any kind of vinegar
• Set the oven to 150°C (302°F).
• Beat the egg whites with a pinch of salt with a hand mixer, first on low speed and then on high speed until the mixture is stands up stiff peaks when the blades are lifted.
• Reduce the mixing speed and add 2/3 of the powdered sugar by sifting it. After each addition of two spoons, beat for 15 seconds, then add two more spoons. Likewise, add 5 tablespoons granulated sugar.
• In a separate bowl, mix wheat starch, vanilla beans and remaining powdered sugar. Combine this mixture with the fluffy egg whites and fold to mix.
• Pour the vinegar over the mixture and fold.
• Put baking paper inside the baking tray. Take a piping bag, put an open star nozzle to the end and squeeze walnut-sized pieces onto the baking paper.
• Bake for about 1 hour and 50 minutes with top and bottom cooking, without fan.
Bellini Sparkling Persimmon
6 ripe persimmons, peeled
1 bottle of sparkling wine
• Crush the persimmon into puree and sieve to separate the seeds.
• Divide this puree into glasses, add sparkling wine and mix.
• The better your sparkling wine, the more pleasure you will have.
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Refika and team, you make me so happy, from the moment you say "Hello loveliest people of the world" I get a smile on my face. It's not easy to smile this year, so THANK YOU!!we love you!
Thanks to you guys❤️❤️
Happy Holidays! I'm sending all of you love and light.
I LOVE persimmons! My favorite fruits!
God bless all of you!
I love persimmons!
🇵🇸
Looks great! I LOVE how you always talk about sustainability and not wasting anything! That speaks to my heart!
I love all your sustainability and thrifty use of ingredients!
Hello Lovely Team🥰 I learned so much about persimmons from this video! Usually I would pass on the softer overripe imperfect fruit…but no more! Such a gorgeous dessert, so decadent! I love the smaller martini glass portion idea- thanks Bahar- that seems more my style❣️But I do love the idea of a glorious centrepiece to be shared with those you love. Seasons Greetings to the lovely Refika, Bahar, Burak, and the rest of the team contributing to my favourite Cooking Channel of all time.❤️
The trickling water began to flow as I watched. ☺
Now I really want to plant a Persimmon tree!
Από Κύπρο με αγάπη!!! Μού άρεσε πολύ!!! Μπράβο σας!!!
I didn't know you have a dog. You are such a better person to me now! And to me, your former person was the ultimate beautiful human. God bless you for keeping a dog happy. We can tell. 😋
Bahar loves her food, happy. Thank you.
Birdy
Dear, Refika, bravo!
This looks spectacular, festive and different! Bravo
I love the look on Urka's (beg pardon spelling) face when she took a bite; that's authentic feedback ❤
I can't wait to try making this dessert for myself! Thanks for sharing such an amazing recipe with us 👌🤗😋
Refika, you are the best! 🙏🙏
‘ Share with people you love ‘
To be little cheeky, in my country the name of the meringue cookies is целувки, that translated is kisses.
Sending a lot of kisses from Macedonia.
Thanks for your help with this beautiful ❤️❤️ recipe have a blessed and beautiful holiday 🌸🌸❤
Hi from Tennessee USA. Looks absolutely delicious and beautiful. Thanks for sharing and have a fantastic day.
I am from Venezuela, and haven’t seen that fruit never in my life. Wish I could have one
So these persimmons came from a park near your house? Wow! The only fruit I can pick in our parks here in Canada are crabapples and service berries. I’d love to plant some paw paws - they’re native to my region and I hear that they’re divine. Like a banana-mango pudding. They would be a popular fruit in stores if they weren’t so fragile, so I’ve never tasted one.
Depending on where in Canada you are, there are species of persimmon that will grow there. But probably only in south Ontario or in the region around vancouver tbh.
@@dakunssdyeah, they'd never grow in NL, more's the pity.
It's tough to get good persimmons where I live, but I can imagine this would be AMAZING with a lot of different fruits.
I’ve never had a persimmon and had no idea what they tasted like, when to eat them, or how to use them. Thank you, again, for another wonderful recipe. Happy New Year!
Kanalınızı seviyorum, tariflerinizi seviyorum ve harika ekibinizi seviyorum. burada olduğun için teşekkür ederim! biraz hoşgörü çünkü Türk değilim ama arkadaşım google çeviri bana yardımcı oldu😉🎉🎉🎉❤
Awww this is amazing ❤ Lots of love from Turkey 🎉
This looks delicious and very pretty the looks of food is important and more appetizing. You did it again an awesome video . Be safe and many blessings🦬🐞🥰🐢
I had a bad experience with persimmon (cachi in my country) but you have encouraged me to try again. This recipe is a very glorified Eaton Mess! Will definitely make for my family! Thank you so much!
Wow wow wow!! We have tons of persimmons in California and they are just now starting to ripen. Did you know that if you have an unripe persimmon, you can put it in the freezer over night and then let it thaw? It mimics a winter freeze for them which will ripen the fruit. I’ve done it many times but it only works with the acorn-shape variety (hachiya).
How can NYE be only 30 days away?!?!? This is a wonderful idea for a simple but elegant dessert. Also the persimmon bellini is a terrific idea. Much love and happiness to you and to your entire lovely team.
Oh brilliant thank you
It looks very interesting and delicious with the Dulce de Leche
Thank you, sweetheart, for all your delicious recipes. Happy holidays.
This looks delicious! 💜
Just ate one with the crack…mmmmm! We have 2 here in Macedonia. One is without seeds and the one with the brown big seeds they call chocolate japonski jabulki! Both are so yummy but like you said the unripe ones feel like chalk in your mouth like a green banana. This sounds delicious!
I enjoy your videos Refika, but I love the last part always - the eating of the masterpiece part, best! ❤ 💗 💖❤ 💗 💖
In North America we have a native persimmon that is only edible when it falls from the tree. If you can get them before the deer do, they are delicious!
Looks luscious!!
This looks delicious! I love your positive energy it really made my day! Well done, Refika and the crew! ❤😆
Looks absolutely divine! Wishing you and yours a wonderful holiday season! 🎉
That looks delicious 😋
That just looks delicious!
Wow looks yummy. Love it ❤❤
Thats looks amazing so so amazing wow. Cant wait to do it Inshaallah on my birthday 24 december. Thank you guys so so much. Love and hugs from TANZANIA 🇹🇿💖
Lots of loves ❤️
Awesome! Thank you!
That looks amazing!
This is a delicious art❤
Waooo Amazing recipe
Wow! Looking forward to making this recipe! Beautiful Refika!!! Thank you for sharing and showing us how. Your fan!
This was beautiful thing to share and I thank you ❤
I reckon I'll give this a go with mangoes. Mangoes are perfectly in season at Christmas time in Australia.
Delicious 🤤
Tack!
thanks for sharing
I love this ❤
And I love you ❤❤❤
WOW
beautiful and yummy
Thank you
I'm not going to wait for New Year's😁
This is amazing. I will try to find some persimmons. If I can’t what do you suggest to replace them?
Hi Refika- Can you please do stuffed apples with lamb and beef similar to the recipe at the Terrace by Delaniye? I would love to make it during the holidays- it was so delicious!! (I just got back from a short visit to Istanbul and I loved most everything I ate.)
awesome vlog CHEF , please show ezmeli kebap and kuzu tandir recipe please
Your first pronunciation of Dulce de leche is perfect for Latin America. So you don’t need to correct it 🥰🥰🥰😘😘😘
Thanxx❤️
❤❤❤❤❤
❤
I would have no idea where to find a persimmon in New Mexico, USA. But no matter, any fruit with sufficient flavor could be prepared to a saucy consistency, such as you show, and it would work. I am thinking specifically of apricots, perhaps dried ones, cooked to a similar degree.
Mango, peach or you can even do it with banana .. The amout of sugar might differ - you can taste it and decide on your taste
Knowing how to cook (and enjoying it) is one of the loveliest gifts a human can receive. @@Refika
Oh! I thought you had a video for the Meringue Cookies recipe...
This looks so tasty! Would there be a way to make this with a different fruit though? I love persimmons but it's nearly impossible to find ripe ones over here, since all of them are imported we only get the hard unripe ones. :')
Mango, peach or you can even do it with banana .. The amout of sugar might differ - you can taste it and decide on your taste ❤️
@@Refika Thank you so much! I can't wait to try it out!
😍😋😋😋👍👍🥰😄🤗
That is so simple but persimmons are extremely expensive here in NYC.
Mango, peach or you can even do it with banana .. The amout of sugar might differ - you can taste it and decide on your taste
Pardon my stupid question, please. By "custard sugar" do you mean powdered sugar? I'm not familiar with the term.
PS: Love you for this recipe!!!
Caster sugar = powdered sugar you’re right 😇
😘
Hello! Greetings from the land of dulce de leche :) what brand of pan do you use?
Assalam o Alaikum dear❤
7:45 Whats Gold Dust ?
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First
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wwwwooooowwww
6:51 this is not caster sugar. This is powdered sugar
Unsubscribed. This video is 4 day old, but reappeared has new video. Don't waste my time.
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