Cause there is always room for Dolce. Heres’s a chewy loaded meringue!
I have been making meringues and pavlovas as my go-to dessert for years but this one is a little different.
I’ve filled it with Israeli halva, figs, dates, hazelnuts, and fresh whipped cream.
The nuts give it a crunch, the dates & figs make it a little chewy. I am addicted to halva and by adding it, it just hits this dessert out of the ballpark…
Sending sugary kisses to all my friends & family around the world
Hazelnut Halva Date & Fig Torte
FOR THE TORTE
- 6 egg whites (at room temp)
- 1 ½ cups sugar
- 1 tsp vanilla essence
- ½ cup hazelnuts
- ¼ cup chopped halva
- ½ cup dates
- ½ cup dried figs cut into silvers
- 2/3 cup flour
FOR THE FILLING & GARNISH
- 1 tsp caster/bakers sugar
- 1 cup cream/non-dairy cream
- ¼ cup of chopped dates, figs, and halva to decorate
Heat the oven to 280 F/140C
Line a rectangular baking tray (for a free form torte) or 2 x 10-inch springform tins with parchment paper. Spray with nonstick spray.
Beat egg whites on low speed (3 or 4) until stiff. Add sugar slowly over 20 minutes until white stiff glossy peaks form.
Chop the dates and figs coarsely and toss with a little flour to coat. Chop the halva into small cubes.
Gently fold the remaining flour, dates, figs, hazelnuts, and halva into the meringue mixture. Spread into one rectangle or split between 2 tins.
Bake for 30 minutes. Turn the oven off and let it cool in the oven for 30 minutes.
Just before serving whip cream with sugar on low speed till thick and fluffy. Spread between/on top of torte. Sprinkle with chopped dates, figs, and halva.
The torte can be baked ahead and stored in a cool dry play for a few days till needed.