Marmalade 'Cheesecake' With Meringue Topping

A ginger cake base topped with marmalade cream and toasted meringue swirls, finished with a blowtorch and icing sugar.

Vegetarian Dessert Meringue Marmalade Ginger Cake

Estimated Nutrition

Calories

1492.5

kcal / serving

1492.5 kcal total

Carbs

156.8g

per serving

156.8 g total

Fat

88.4g

per serving

88.4 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

portion

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

ready-made, crumbled

sifted

pinch

for dusting

CondimentsSauces

Marmalade

Dairy

100

Double Cream

whipped

Greek Yogurt

piece

Egg White

free-range

Other

Honey

runny

Method

Pipe swirls of meringue onto the cheesecake.

Whisk sugar and egg whites until stiff and shiny.

Brown the meringue with a blowtorch and dust with icing sugar.

Mix ginger cake crumbs and honey in a bowl.

Press the mixture into the bottom of a 5cm chefs' ring.

Heat the ring with a blowtorch to release the cheesecake.

Mix cream, icing sugar, yoghurt, and marmalade together.

Spoon the cream mixture over the cake crumbs in the ring.