This delicious chilled layered dessert is a real treat if you love meringue and cashews with a buttercream icing.
Almonds or hazelnuts can be used in this recipe instead of cashews, and the buttercream can be flavoured with any flavour of liqueur, coffee powder or fruit jam.
Yummy.. my family can't wait to eat it..didn't use rum instead i used vanilla extract. - 30 Dec 2017
i am having a problem of removing the baked merangue crust from the parchment paper...what should i do with it??? i live in a dry climate and im not sure if it has to do with it. I also used the "grease and flour" method but i really couldnt get the shell out of the pan...i fallowed the instructions carefully...is there any technique ??? - 07 Aug 2007 (Review from Allrecipes USA and Canada)
I love sans rivals and this recipe is a keeper. for those who doesn't have cream of tartar you can use (for 4 egg whites)1/2 tbsp vinegar, and 2 tbsp of cornstarch, add it in one tbsp at a time after egg white are already incorporated with sugar and is already stiff and glossy. this procedure helps stablelize the meringue. For the butter cream i just whipped up one brick (around 250g) 100% butter at room temp.(make sure you're not using margarine, cuz it would taste funny) until light and fluffy, added 1/2 cup of powdered sugar, a pinch of salt, 1 tbsp vanilla and 1/4 cup ground cashews then fold in 1/4 cup WHIPPED Cream. i find this twist gives a lighter nuttier butter cream. for those having some trouble with the meringue sticking, try cooking it a bit longer to make sure the bottom of the meringue is dry so you can easily peel away the parchment or aluminum foil (wax paper doesn't work for me). - 18 Apr 2008 (Review from Allrecipes USA and Canada)