Courtesy of Esterházy
Wine and Orange Savarin “Melinda”
This dessert is named for Princess Melinda Esterházy, the widow of Prince Paul V. Esterházy (1929-1980)
Ingredients for a 1-liter casserole dish:
4 egg yolks
170g sugar
grated peel from 1-2 lemons
4 egg whites
butter and breadcrumbs for casserole dish
For the sauce:
700ml dry white wine
200g sugar
juice of 1-2 lemons
juice of 1-2 oranges
grated peel from 1 lemon
½ cinnamon stick
2 cloves
20ml orange liqueur
250ml whipping cream, to serve
Preheat oven to 180C.
Combine the egg yolks with half the sugar and the grated lemon peel. In a separate bowl, beat the egg whites and gently fold in the rest of the sugar. Gently mix in ¼ of the whites into the egg yolk mixture. Then gently fold in the rest of the egg whites. Sprinkle the breadcrumbs over the mass and fold this in as well.
Butter the casserole dish and line it with breadcrumbs. Pour in the egg mixture into the dish. Bake for 30-35 minutes or until lightly golden brown.
In the meantime, prepare the sauce. Bring the wine, sugar, lemon juice, orange juice, lemon peel, cinnamon stick and cloves to a boil and simmer for 2-3 minutes. Add the orange liqueur.
When the egg mixture is baked, turn the casserole dish out onto a large serving plate and pour the spiced wine sauce over it.
Chill in the refrigerator. Serve with whipped cream.
Proofread and edited by: Robert Sakai-Irvine
