ISSIE’S TORT

Issie’s Torte has a rich chewiness to it. The meringue base is bulked up by biscuit crumbs and whatever nuts you have in the house, or coconut if you’re not into nuts. Make this, and you’ll be the hit of any party.

ingredients

• 4 egg whites

• 1 tablespoon vinegar

• 1 teaspoon cornflour

• 1 teaspoon vanilla 1 cup caster sugar

• 1 cup chocolate ripple biscuit crumbs (approx. 10 biscuits)

• 1 cup chopped hazelnuts or shredded coconut (or half a cup of each)

• 1 tablespoon cocoa, plus a teaspoon to sprinkle

• 300ml cream

• 1 tablespoon icing sugar

method

1. Line the base and sides of a 22cm or 24cm springform tin with baking paper. Preheat oven to 180 degrees Celsius.

2. Mix biscuit crumbs with nuts or coconut, tablespoon of cocoa and cornflour; set aside.

3. In a clean bowl, beat the egg whites with vinegar and vanilla until soft peaks begin to form.

4. Add sugar in a slow but steady stream until the mixture turns glossy and stiff peaks form.

5. Gently fold the biscuit crumb mixture into the beaten eggs; spoon into the prepared tin and smooth the top with the back of a spatula (or spoon).

6. Remove from the oven and cool completely in the tin.

7. While the meringue base is cooling, whip the cream with the icing sugar until firm.

8. Gently remove the meringue from the tin (don’t worry about cracking or collapsing — the cream will cover that!)

9. Spoon the whipped cream over the meringue and sprinkle with the remaining cocoa.

10. Bake for 30 minutes, then turn the oven down to 120 degrees Celsius and bake for a further 30 minutes.

11. Crack the oven door open just a touch and cool in the oven for about 30 minutes.

NOTES:

The hazelnuts can easily be replaced with whatever nuts you have in the house (toasted almonds or cashews would both be great).

You can substitute the chocolate ripple biscuits with any other cookie of a similar texture.
the oven for about 30 minutes.