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1
Line 3 large baking sheets with parchment or silicone paper.
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On each sheet, trace a 9-inch circle.
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3
Turn paper over so that you can see the tracings.
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4
Preheat oven to 225 degrees.
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5
Mix together 1 cup sugar, finely chopped nuts, and sifted cornstarch.
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Place egg whites in bowl of electric mixer.
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Using the whip attachment, start whipping at slow speed until whites are foamy, add the cream of tartar and salt, continue whipping at fast speed until soft peaks form.
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Gradually add the 3 tablespoons of sugar and continue whipping until stiff peaks form.
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Add the vanilla extract.
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Remove bowl from mixer stand, fold in the nut mixture by hand, a small amount at a time.
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Divide mixture between 3 circles and spread into even layers.
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Bake for approximately 45 minutes to 1 hour or until meringues are lightly coloured and dry.
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13
Place the 3 meringue layers on work surface, turn 1 layer over to the smooth side (for top layer).
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14
Spread a very thin layer of caramel sauce on top layer and chill.
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15
Lay 2 remaining meringues on work surface and brush with melted milk chocolate.
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Chill until set.
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Remove all layers from refrigerator and place the bottom layer on serving plate, spread 1/2 of the toffee cream over the first layer, place next layer on top and spread the remaining 1/2 of the toffee cream over layer.
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Place top layer gently on top.
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Fill a piping bag with a 1/2-inch plain tip and pipe 8 rosettes around the outside border of the layer, leaving space between the rosettes.
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20
Fill the spaces with broken pieces of toffee.
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Drizzle caramel lightly over the whipped cream rosettes.
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Chill 4 hours before serving.
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23
In a small saucepan, scald the cream and set aside.
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24
Combine the sugar with 1/2 cup water in a large saucepan.
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Stir to moisten the sugar.
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Bring to a simmer, swirling the pan gently to dissolve the sugar.
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Increase heat and continuing simmering without stirring until syrup begins to color.
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28
Once the syrup turns a deep amber or caramel color, remove from heat and add the cream in a steady stream, stirring with a wire whisk.
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Caramel and cream will bubble up and steam, but keep stirring and continue to whisk until caramel is completely dissolved and combined with the cream.
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Stir in pieces of butter until melted and combined.
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Stir in vanilla and salt.
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Set aside to cool.
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Note: Remaining caramel sauce can be refrigerated for up to 3 weeks to be used for any number of uses.
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34
Coat a cookie sheet with vegetable oil and set aside.
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35
Preheat oven to 200 degrees F. Place the sugar, water, corn syrup and vanilla in a heavy-bottomed saucepan and stir well to dissolve the sugar.
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Cook the mixture over high heat until it reaches a boil.
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Let the mixture boil for 1 minute.
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Add the butter, stirring to combine.
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Continue to boil, stirring often.
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40
Scrape the bottom of the pan to keep the mixture from burning.
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The mixture should reach 290 degrees on a candy thermometer and is a deep golden brown.
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42
Remove from the heat and stir in the nuts.
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43
Turn the mixture out onto the oiled tray and let it cool completely.
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44
Note: Remaining toffee can be stored at room temperature in an airtight container for several weeks.
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45
Whip the cream until soft peaks form, add the icing sugar; continue whipping until stiff peaks form.
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46
Set aside 1 cup of cream for decoration.
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47
Fold the toffee into the remaining cream.
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48
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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49
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
