So I made the caramel slice base, put half of it in a small slice tin and spread raspberry jam on that half. Then crushed and added a couple of meringues on top of the raspberry jam. I then carefully added the remaining 'base' mixture on top. When it was cool, I ganached it.
It is a bit dense. I think more creaming of the butter and icing sugar is needed - that's my least favourite part of baking and I never do it for long enough. I would also add more meringues and crush them a bit less so there is more crunch in the middle. I think their version also contains thread coconut. I will definitely try this again. Yum. Yum.
oh Karyn..it looks stunning! master chef NZ next??!?!? L
ReplyDeleteComplete amateur, as you can see from my icing skills!
DeleteThat sounds and looks delicious! mmm, i have to book so will have to give your version a go!
ReplyDeleteLooks very delicious - but then I think anything with chocolate in is. I recently had the book out of the library , it is certainly a lovely book - still debating whether I need to add it to my shelf of cookbooks. :)
ReplyDeleteThere's a new little and friday book called 'Celebrations' (I think it comes out tomorrow, if not, then next week on Friday) - I'll bring you in the copy we got to review; it's amazing.
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