Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: Katiej on December 26, 2013, 10:14:24 am
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I made this a few days ago and served it when my family was over on Xmas Eve.
It was really easy to make and I like how you make it in advance and it's ready in the freezer for when you want it.
I thought it was way too sweet, as did a few others who tried it. My DH on the other hand thought it was lovely. He had a piece this afternoon and said it tasted nicer today.
If I make it again, I wouldn't put the coconut in the base and I'd use a lot less sugar in the strawberry meringue.
The photo is before it went into the freezer.
Linked JD
(http://img.tapatalk.com/d/13/12/26/ebepegud.jpg)
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You have been busy too Katie. Thanks for the reviews.
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I had a taste of this one at Katie's today and it was a bit too sweet for me too. I had eyed the recipe off myself so it's handy to know these things in advance.
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Looks lovely Katie. 8)
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Looks good Katie but sounds like it might be too sweet for us. I like the idea of having something in the freezer ready to go too.
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Good to know katie.. Did you take a photo when presented?
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Katie how much are you going to reduce the sugar by?
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No Kim I forgot to take a photo when I served it, too much going on.
I'd reduce the sugar by at least a third CP or even more, it was really way to sweet for me.
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Wow, that's heaps Katie. I'm glad I asked.
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I'm going to make this to take to friends for dinner tonight, just measured my springform tin it's 20cm, wonder if I should see if I can get a smaller one.
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Jen I used a 20cm tin and it worked fine. The recipe does make a lot of strawberry meringue.
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Thanks Katie :)
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This was a big hit last night everyone loved it, I cut the sugar down by 30g. It wasn't sweet at all.
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I'm planning on making this for guests on Sunday evening, I think. Either this or the Chocolate Maple Mousse.
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We had this for dessert. Oh my. It was delicious. I made it in a 22 cm spring form as my 20 cm is really grungy. I must buy a new one. I served it with strawberry coulis, a few strawberries cut up and marinated in triple sec for a few hours. Everyone loved it.
(http://img.tapatalk.com/d/14/03/09/7u9u3u8a.jpg)
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Looks wonderful cookie, another for the ever growing list.
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Looks gorgeous Cookie 8)
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Looks gorgeous Cookie. :D
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Yum!
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Lovely cookie. Did you reduce the sugar?
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Yes I did. By about 30g I think. It was just right for us.
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I made this over Christmas using a 22 cm springform pan. There was enough base mix and filling for this size. I would like to invest in a smaller size pan because I like the look of the cake in the book, the meringue is "high" which looks attractive. Following advice from this thread, I used 200g of sugar and I served it with the berry lime coulis which is zingy with lime juice, so not too sweet. It was convenient to have the icecream cake in the freezer ready to serve, and leftovers kept well wrapped in glad wrap. It was really delicious and I will definitely make again, although my cake was spoiled a little by the face that I did not use "Walkers" shortbread for the base. I had a tin of Christmas biscuits and used those, but they clearly do not have the texture of Walkers and although the base was tasty it was very hard which made the cake difficult to eat. Will use Walkers as advised in future. All in all this is a delicious, easy dessert.
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I'm just beginning to make this for lunch on Thursday. It should be nice and cooling. I plan to serve it with Berry Lime Coulis.
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I hope you enjoyed it Cookie.
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A bit late in replying, but yes we did. There was leftovers too. :D :D :D :D
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I also made this and although we enjoyed it, I found the base was a bit hard and I did use the Walkers biscuits; however, the rest was yummy.
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I remember reading somewhere that if you press too firmly on a biscuit base, it will be too hard to cut troupie. Do you think this was the problem?
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Judy I think that could have been the problem; will make it again one day and see.
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Mine is always hard too. I think it is the amount of butter to biscuits.
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Mine was hard too, just about needed an axe to cut it. Lol I thought it was the amount of butter also, but next time I won't press it in to firmly and see if that helps, the filing it delish.