When Elaine Townsend of Café Mochiko became as soon as rising up, her mother would buy this multilayered Filipino dessert from bakeries in Southern California’s San Gabriel Valley for special instances love birthdays. It’s a little of a mission—homemade meringue stacked with silky French buttercream—however the crispy-chewy-lovely texture is rate it. Whereas the meringue is historically made with cashews, Townsend swaps them out for pistachios. She additionally adds contemporary mango purée to the buttercream, on the total saved easy, so as that it’s fruity and tart.
A number of systems: The recipe calls for egg white or meringue powder, which helps to stabilize the whipped egg whites so as that they don’t yowl or deflate. Need to that it’s likely you’ll well be in a build of living to’t bag it, skip it. You’ll additionally desire to confirm that your mangoes are ripe but not too ripe—in the event that they’re too ripe, they’ll delight in lost their little sourness and must be exhausting to shave into skinny slivers for swirling on the tip. Obviously, that it’s likely you’ll well be in a build of living to continuously skip the define decoration: Shingle slices of mango or merely pile up cubes in its build.
Once the sans rival is fully frozen (no decrease than 2 hours), that it’s likely you’ll well be in a build of living to transfer it to the fridge for up to 5 hours for a softer, chewier texture (to any extent additional and it will begin up to lose its structure). However whenever you happen to desire a crispier meringue, lend a hand it straight from the freezer, the build it’ll last, correctly-wrapped, for up to 1 week.
Substances
meringue
2
cups (280 g) uncooked pistachios, divided
2
cups (packed; 280 g) powdered sugar
6
broad eggs, separated
½
cup (100 g) granulated sugar
½
tsp. meringue powder (optional)
⅛
tsp. kosher salt
assembly
3
broad ripe but firm mangoes (fair like Kent or Tommy Atkins), divided
2
Tbsp. (or more) contemporary lemon juice
¾
cup plus 2 Tbsp. (175 g) granulated sugar
2½
cups (5 sticks) unsalted butter, room temperature
special equipment
A candy thermometer
Preparation
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Meringue
Step 1
Articulate racks in greater and decrease thirds of oven; preheat to 350°. Toast 1 cup (140 grams) pistachios on a rimmed baking sheet, tossing midway thru, except golden brown, 10–13 minutes. Let chilly, then coarsely reduce; build of living apart for adorning.
Step 2
Lower oven temperature to 300°. Sever 2 broad sheets of parchment paper and hint three 7×3½” rectangles with a pencil on every sheet. Turn parchment over and build every on an 18×13″ baking sheet (you wants so that you need to appear the traced rectangles thru the parchment; they’ll be your guides later). Pulse powdered sugar and final 1 cup (140 g) pistachios in a meals processor except the consistency of very rude sand. Transfer to an infinite bowl.
Step 3
Articulate uncooked egg whites in the bowl of a stand mixer fitted with the flow attachment. Beat on medium plug except frothy, about 2 minutes. With the motor working, incessantly add granulated sugar, meringue powder (if the utilization of), and salt. Raise plug to medium-high; beat except stiff peaks create and meringue is modern, about 7 minutes. Fold into pistachio mixture in thirds, folding except moral blended sooner than together with more. (It will soundless behold fluffy.)
Step 4
Transfer batter to a piping gain fitted with a ½”-broad tip (or beget a resealable plastic gain and snip off a corner) and pipe to beget every traced rectangle on ready baking sheets. (Or, that it’s likely you’ll well be in a build of living to divide batter into 6 portions and spread to beget every rectangle the total device to the perimeters with an offset spatula.)
Step 5
Bake, rotating midway thru, except meringues are gentle golden brown, dry to the contact, and firm (they shouldn’t crack as soon as you contact them), 40–50 minutes. Turn off oven, prop door begin (a wooden spoon works correctly), and let take a seat in oven 20 minutes.
Step 6
Take away meringues from oven and carefully peel away parchment whereas meringues are soundless warm. Let meringues chilly fully.
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assembly
Step 7
Whereas the meringues chilly, peel 2 mangoes and reduce lend a hand flesh from pits. Purée in a blender or meals processor except smooth. Transfer to a puny saucepan; add lemon juice. Cook over low warmth except a little thickened, 10–quarter-hour. (You settle on to delight in about 1½ cups.) Let chilly a little.
Step 8
With motor on medium-high plug, beat egg yolks in the neat bowl of a stand mixer fitted with flow attachment except gentle and doubled in volume, about 8 minutes.
Step 9
Meanwhile, build granulated sugar and 6 Tbsp. water in one other puny saucepan (fabricate not trudge) and clip thermometer to side of pan. Cook over low warmth except thermometer registers 240°, about 8 minutes.
Step 10
With motor on high plug, carefully movement hot sugar into whipped egg yolks, warding off flow and aspects of bowl, and beat except bottom of bowl is a little cooler to the contact, about 4 minutes. Mixture needs to be very gentle, smooth, and modern with at ease peaks that topple lend a hand onto themselves.
Step 11
Turn off mixer and add warm mango purée. Beat on medium-high moral to mix. Lower plug to medium and, with motor working, add butter 1 Tbsp. at a time, beating except incorporated and smooth after every addition. Add a little of more lemon juice to get a more tart buttercream if desired.
Step 12
Take 1 meringue and dot a little of buttercream in various spots on the underside. Space on a parchment-lined baking sheet and press gently to adhere. Utilizing an offset spatula, spread ¾ cup buttercream over. Articulate one other meringue on prime and spread one other layer of buttercream over. Repeat direction of except all meringues are stacked, pressing down a little firmly when placing every meringue to preserve even layers.
Step 13
Utilizing spatula, spread buttercream round aspects and prime of stacked meringues. Press reserved pistachios onto aspects as desired, saving some for adorning the tip. (If your buttercream is terribly at ease, chill cake 10 minutes sooner than pressing on nuts.) Freeze no decrease than 2 hours sooner than serving.
Step 14
Sever final mango and arrange decoratively on prime of cake. To find in gaps with final pistachios.
Attach forward: Cake could well perhaps also be made 1 week forward. Wrap tightly as soon as firm; preserve frozen.
Editor’s indicate: Head this kind for more of our excellent recipes with pistachios →
