Praline Pear Meringue Cake

The recipe, step by step

This praline pear meringue cake is one of those desserts that looks wonderfully impressive when it reaches the table. Two crisp almond meringue layers are filled with a rich hazelnut-and-almond praline mousseline and juicy pieces of pear, then finished with toasted flaked almonds and a dusting of icing sugar.

The combination is particularly good at the start of pear season: crisp meringue, creamy praline custard, caramelised nuts and soft fruit all in one slice. For an even more indulgent dessert, serve it with my chocolate sauce.

There is plenty you can prepare ahead, too. The meringue layers can be made the day before, while the finished filling can be adapted with coffee or different fruits.

Recipe Highlights

• Flavour: Sweet pear, toasted almonds and hazelnuts with rich caramelised praline and vanilla.
• Texture: Crisp almond meringue surrounding a smooth, creamy praline mousseline and tender pieces of pear.
• Intermediate: None of the individual stages is particularly difficult, although the caramel for the praline needs a little attention.
• Make ahead: The meringue layers can be prepared the day before.
• Variations: Try coffee or replace the pear with another suitable fruit preparation.
• Quantity: Makes 12 slices.
• Time: 30 minutes preparation, 1 hour baking, 1 hour chilling, plus cooling time.

Ingredients and Substitutions

Praline

• Caster sugar: Use 125 g to make the caramel for the praline.
• Whole almonds: Use 50 g. They provide texture and a rich toasted flavour.
• Roasted hazelnuts: Use 50 g whole roasted hazelnuts.
• Water: Use 30 ml to begin the caramel.

Almond Meringue

• Ground almonds: Use 100 g for flavour and structure.
• Egg whites: Use 4 medium egg whites, 120 g in total. Make sure the mixing bowl and whisk are completely clean and free from grease.
• Caster sugar: Use 200 g, adding it gradually to create a thick, glossy meringue.
• Flaked almonds: Use 30 g to scatter over the meringue layers before baking.

Praline Mousseline

• Whole milk: Use 500 ml to make the custard base.
• Vanilla: Use 1 teaspoon pure vanilla extract or ½ teaspoon vanilla paste.
• Egg yolks: Use 4 medium egg yolks, 80 g in total.
• Caster sugar: Use 30 g, approximately 2 tablespoons.
• Cornflour: Use 60 g cornflour (cornstarch) to thicken the custard.
• Butter: Use 200 g. It is incorporated in two stages to transform the custard into a smooth mousseline.
• Praline: Use all of the prepared almond and hazelnut praline.

Assembly

• Pears: Use 2 whole fresh pears or tinned pears.
• Icing sugar: Use 2 tablespoons for finishing the cake.
• Flaked almonds: Use 30 g toasted flaked almonds for decoration.

Nigel recommends

Vanilla Bean Paste

Nielsen-Massey vanilla bean paste works particularly well in the mousseline, adding a rich vanilla flavour that complements the toasted almond, hazelnut and pear.

Ingredient

Nielsen Massey

Vanilla Bean Paste

Rich vanilla bean paste with a concentrated vanilla flavour and visible vanilla seeds, ideal for cakes, biscuits, custards, creams and glazes.

Why I recommend it → Shop at Amazon UK

Some retailer links may be affiliate links. Recommendations remain editorially independent.

How to Make Praline Pear Meringue Cake

Prepare the Nuts and Praline

1. Roast the nuts if necessary: If your nuts are not already roasted and skinned, place them in an oven preheated to 180°C fan / 400°F / Gas 6 for approximately 15 minutes.

2. Remove the skins: While still warm, place the roasted nuts in a clean kitchen cloth and rub them to remove as much of the skin as possible.

3. Start the caramel: Place the 125 g caster sugar and 30 ml water in a tall, heavy-bottomed saucepan. Bring to the boil over a medium heat.

4. Caramelise the sugar: Allow the sugar to melt and begin turning a light amber colour, occasionally swirling the pan. Do not stir the caramel, as this can encourage crystallisation. This should take approximately 5 minutes or less.

5. Add the nuts: As soon as the caramel has changed colour, remove the pan from the heat. Add the almonds and hazelnuts and stir until completely coated.

6. Cool the praline: Pour immediately onto a baking tray lined with baking parchment and leave to cool completely.

Make the Almond Meringues

7. Prepare the oven: Preheat the oven to 140°C fan / 320°F / Gas 3.

8. Prepare the templates: Line 2 baking trays with baking parchment and draw a 20 cm circle on each sheet as a guide.

9. Whisk the egg whites: Beat the egg whites in a clean mixing bowl until stiff peaks form.

10. Add the sugar: Gradually beat in the caster sugar, approximately 1 dessertspoon at a time, until the meringue is thick, stiff and glossy.

11. Add the almonds: Gently fold in the ground almonds with a large metal spoon or spatula.

12. Shape the meringues: Put a small dab of meringue beneath each corner of the baking parchment to hold it in place. Divide the mixture equally between the two circles and spread it neatly to their edges.

13. Add the flaked almonds: Sprinkle the meringue discs with the 30 g flaked almonds.

14. Bake: Place the meringues in the oven and immediately reduce the temperature to 120°C fan / 275°F / Gas 1. Bake for 1 hour.

15. Cool slowly: Turn off the oven and allow the meringues to cool inside with the door propped slightly open using the handle of a wooden spoon. This helps them dry and remain crisp.

Finish the Praline

16. Blend the praline: Break the completely cooled praline into pieces and place them in a food processor. Blitz until it becomes a thick paste, approximately 6 minutes.

Prepare the Pears

17. Prepare fresh pears: Peel fresh pears and cut them into approximately 1 cm pieces. Place in a saucepan with 1 tablespoon of water, cover and simmer gently for 10 minutes. Leave to cool.

18. Prepare tinned pears: When using tinned pears, drain them thoroughly and cut into approximately 1 cm pieces. There is no need to cook them again.

Make the Mousseline

19. Heat the milk: Pour the milk into a saucepan and add the vanilla. Bring to the boil over a medium heat.

20. Whisk the yolks and sugar: Meanwhile, beat the egg yolks and caster sugar until light and pale.

21. Add the cornflour: Add the cornflour and continue whisking until smooth.

22. Temper the eggs: Pour approximately one-third of the hot milk into the egg mixture while whisking continuously so the yolks do not scramble.

23. Cook the custard: Pour the egg mixture back into the saucepan with the remaining milk. Cook gently, stirring constantly, until the custard has thickened.

24. Cool briefly: Remove from the heat and leave the custard to cool for approximately 10 minutes.

25. Add half the butter: Cut the butter into small pieces and mix half of it into the warm custard until incorporated.

26. Cool the custard: Transfer the custard to a suitable container and cover its surface directly with cling film to prevent a skin from forming. Leave the remaining butter covered at room temperature for later.

27. Finish the mousseline: Once the custard has cooled, whisk it until smooth and creamy. Add the remaining butter and continue whisking until completely combined.

28. Add the praline: Add all of the praline paste and whisk again until evenly incorporated.

29. Add the pears: Fold the cooled diced pears gently through the praline mousseline.

Assemble the Cake

30. Prepare the tin: Line the sides of a 20 cm (8 inch) springform tin with cling film or acetate to prevent the cake from sticking.

31. Add the first meringue: Place one almond meringue disc into the bottom of the tin.

32. Add the filling: Spoon in the praline pear mousseline and spread it into an even layer.

33. Chill the cake: Refrigerate the assembled cake for 1 hour to set. Alternatively, place it in the freezer for 20 minutes.

34. Remove from the tin: Once chilled and firm, carefully remove the cake from the springform tin and peel away the cling film or acetate.

35. Decorate: Press the 30 g toasted flaked almonds around the sides of the cake and dust the top with the 2 tablespoons icing sugar before serving.

Nigel’s Recipe Tips

Use a heavy-bottomed saucepan for the caramel. It distributes the heat more evenly and gives you much better control as the sugar changes colour.

Do not stir the caramel. Once the sugar and water begin boiling, gently swirl the pan instead. Stirring can encourage sugar crystals to form and leave you with a grainy caramel.

Watch the colour carefully. Caramel can go from pale amber to burnt remarkably quickly. As soon as it reaches the correct colour, take it off the heat and add the nuts.

Cool the praline completely before blending. Once hardened, the food processor gradually turns the caramelised nuts into a thick praline paste.

Keep everything grease-free when making meringue. Even a small amount of fat in the bowl or on the whisk can prevent egg whites from whipping properly.

Add the sugar gradually. Taking the time to add the caster sugar little by little helps produce a thick, glossy and stable meringue.

Let the meringues cool in the oven. Do not remove them as soon as the baking time finishes. Switch off the oven, prop the door ajar and let them cool slowly so they dry properly.

Keep whisking when tempering the yolks. Pour the hot milk in gradually and whisk continuously to prevent the eggs from scrambling.

Cool each component before assembly. The praline must be cold before processing, while both the custard and cooked pears should cool before being incorporated into the finished mousseline.

Variations

Coffee Praline Meringue Cake

Add 2 tablespoons instant coffee to the hot milk when making the mousseline and leave out the pears for a rich coffee-and-praline version.

Apple

Replace the pears with apple compote folded through the finished mousseline. Avoid adding excess liquid with any fruit variation, as too much moisture can loosen the mousseline and also soften the meringue more quickly.

Frequently Asked Questions

What Is Praline?

Here, praline is made by coating roasted almonds and hazelnuts in caramel, allowing it to harden and then blending it until it becomes a thick nut paste.

What Is Mousseline?

Mousseline is a rich custard-based cream finished with butter. In this cake, the custard is also flavoured with homemade praline and folded together with pieces of pear.

Can I Make the Meringue in Advance?

Yes. The meringue layers can be prepared the day before. Once completely cool, keep them protected from moisture until you are ready to assemble the cake.

Can I Use Tinned Pears?

Yes. Drain them thoroughly before dicing. Unlike fresh pears, they do not need to be simmered first.

Why Did My Caramel Turn Grainy?

Stirring the sugar syrup while it caramelises can encourage crystallisation. Instead, gently swirl the saucepan when necessary.

Why Is My Meringue Soft?

Meringue readily absorbs moisture. Allowing the discs to cool slowly in the switched-off oven helps them dry, but once the cake is assembled the moist mousseline and pear will gradually soften them.

Tools You’ll Need

• Heavy-bottomed saucepan
• 2 baking trays
• Baking parchment
• Large mixing bowls
• Electric hand whisk or stand mixer
• Food processor
• Spatula or large metal spoon
• 20 cm (8 inch) springform tin
• Cling film or acetate
• Digital kitchen scales

Storage and Freezing

Storing

Because the cake contains custard, butter, milk, egg yolks and pear, keep the assembled cake refrigerated.

Cover it carefully or place it in an airtight container and refrigerate for up to 4 days. Bear in mind that the meringue will gradually absorb moisture from the mousseline and become softer the longer the cake is stored.

For the best contrast between crisp meringue and creamy filling, serve the cake as fresh as possible.

Freezing

The assembled cake can be frozen well wrapped in cling film or placed in a freezer-safe container. However, the meringue will lose its crisp texture and become soft after freezing and thawing.

Nutrition

Serving: 1 slice (1/12 of the cake)

Calories: 450.99 kcal · 23% DV
Total Fat: 28.07 g · 40% DV
Carbohydrates: 43.58 g · 17% DV
Sugars: 35.54 g · 39% DV
Protein: 8.54 g · 17% DV
Sodium: 41.33 mg · 2% DV
Fibre: 2.94 g · 10% DV

% Daily Values are based on a 2,000-calorie diet.

Nutritional information is provided as an estimate and may vary depending on the exact ingredients, brands and serving size used.

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