3 egg whites
170 g Dansukker Superfine Sugar
1/2 tsp lemon juice
Rum & raisin cheesecake
1/2-1 dl dark rum
60 g raisins
3 egg yolks
50 g Dansukker Light Muscovado Sugar
85 g Dansukker Granulated Sugar
20 g Dansukker Glucose Syrup
150 g cream cheese
300 ml whipping cream
15 g butter
9 g cocoa
20 g Dansukker Organic Golden Syrup
13 g Dansukker Granulated Sugar
100 ml whipping cream
300 ml whipping cream
chocolate cookies, crushed
Soak the raisins in rum and set aside for adding to the cheesecake.
Make the meringues. Heat the oven to 125°C.
Whisk the egg white and half the sugar in a mixing bowl. Whisk at high speed until the mixture starts to turn white. Add the rest of the sugar and the lemon juice.
Whisk the meringue mixture until firm. Spread the meringue mixture onto a baking sheet lined with baking parchment and bake in the centre of the oven for about 1 hour. Switch off the oven, leaving the meringue inside.
Prepare the cheesecake: Beat the egg yolks, sugar and glucose syrup until fluffy. Fold in the cream cheese. Whip the cream and fold into the egg mixture. If desired, add the rum and raisin mixture and stir.
Simmer the ingredients for the chocolate sauce in a saucepan until thickened.
Crush about 130 g meringues and the same weight of chocolate cookies in a bowl. Place 1/3 of the crumbs in a springform tin about 26 cm in diameter. Pour half of the cheesecake mixture onto the crumbs and drizzle with chocolate sauce. Repeat the procedure once more and wrap in cling film. Freeze for 5 hours.
Whip the cream and slice each banana into 4 lengths. Take out the cake for the frezzer just before serving and place it on a cake dish.
Spoon the cream on top and decorate with the banana slices. Drizzle with chocolate sauce and sprinkle the remaining meringue and chocolate cookie mixture around the edge of the cake and on top.
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