Strawberry Hazelnut Stack
Features: Cinnamon Blend Baking Spice and Cranberry Orange Balsamic Vinegar
Ingredients:
5 Tbsp hazelnut spread
1 tsp Saveur Cinnamon Blend Baking Spice
6 egg whites, room temperature
2 tsp Saveur Cranberry Orange Balsamic Vinegar
3 cups icing/confectioners’ sugar or sugar substitute
2 1/2 cups heavy cream, whipped
250 g strawberries, quartered
Strawberry Sauce:
1/2 cup icing/confectioners’ sugar or sugar substitute
1/3 cup water
10 cm strip orange rind
1 Tbsp Saveur Cranberry Orange Balsamic Vinegar
1 tsp Saveur Cinnamon Blend Baking Spice
250 g strawberries, hulled
Note: to make sugar-free, use a sugar substitute that measures 1 to 1.
Directions:
Line three baking trays with baking paper.
Beat egg whites in bowl with electric mixer until soft peaks form. With motor running, add sugar 1/4 cup at a time, beating for 30 secs. after each addition. Scrape down sides of bowl regularly. Add Cranberry Orange Balsamic Vinegar; beat for 10 mins. or until firm. Divide mixture evenly onto 3 lined trays; smooth tops.
Bake at 180/350 for 2 mins. Reduce temperature to 100/210; cook for 1 hour. Turn oven off, leave door ajar, and let cool.
To make sauce, dissolve sugar in water with orange rind, Cinnamon Blend, and Cranberry Orange Balsamic Vinegar in a pan over a medium heat; bring to boil. Simmer for 5 minutes or until slightly thickened. Add strawberries, bring back to boil, and simmer, stirring occasionally for 10 mins or until thickened. Cool and then refrigerate until cold.
Mix hazelnut spread with Cinnamon Blend Baking Spice. Sandwich meringues together with hazelnut spread and strawberries. Top with cream and remaining strawberries; drizzle with sauce just before serving.
