Salted Caramel, Poached Pear, and Chocolate Drizzle Meringue Slab
Makes: 8
  • 4½ cups water
  • 5 tbsp/65 g granulated sugar
  • 1 cinnamon stick
  • 4 firm but ripe pears
  • A large pinch of Maldon sea salt
  • ½ cup caramel sauce
  • 1 cup/225 g mascarpone cheese
  • 3½ oz 70% dark chocolate, melted
  • 1 cup/100 g walnut halves, toasted
  1. To make the meringue base: Preheat your oven to 200°F. Dab a blob of meringue on each corner of a baking sheet, then line with parchment paper, using the meringue blobs to glue it down.
  2. Gently fold the cocoa powder into the meringue mixture, taking care not to lose any volume. Scrape the meringue onto the center of the prepared baking sheet and use the back of a large spoon to spread it into a rough 8½-by- 11-inch rectangle.
  3. Bake for 1 hour, or until the meringue is crisp on the out¬side and easily lifts off the parchment with its base intact. Let cool completely on the baking sheet. Don’t worry if the meringue cracks—you’ll be smothering it with delicious¬ness, so cracks won’t matter. (The meringue will keep in an airtight container, stored in a cool, dry place, for up to 2 weeks.)
  4. To make the poached pears: In a medium, heavy-bottomed saucepan, bring the water to a boil over medium-high heat. Add the sugar and cinnamon stick and return to a boil, stirring to dissolve the sugar.
  5. While the liquid is heating, peel the pears, cut them length¬wise into quarters, and remove the cores; leave the stems on for visual effect, if you like. Carefully add the pears to the boiling liquid, turn down the heat to low, and poach gently for 15 minutes, or until the tip of a paring knife eas¬ily slides into the center. Using a slotted spoon, remove the pears to a large plate.
  6. When you’re ready to serve, stir the salt into the caramel sauce. Set the meringue base on a serving platter or tray and dollop with the mas¬carpone. With your creative juices flowing, layer on the pears, pour on the caramel, drizzle with the chocolate, and sprinkle with the wal¬nuts. Cut your masterpiece into pieces and serve.
Recipe by Bakepedia at