Perfect for party season: Bavarian orange pie
Served with a generous dollop of cream, this sweet treat will surely delight your guests. It is perfect for party season!
"I remember serving this up in Uncle James's cafe when I was a little girl. He served it with a big dollop of whipped cream that came out of a funny machine that you had to put a little gas canister into, like a SodaStream. It made the cream puff up like a Mr Whippy.
I loved pushing down on the lever and making a bigger pile of cream than what was respectable. I have no idea why it is Bavarian. It just makes it sound so unique. I don't think he ever went to Bavaria, but we all have our secrets," says culinary expert Sophie Thompson.
For the base
225g digestive biscuits
175g soft light brown sugar
For the topping
350g white marshmallows
140mL freshly squeezed orange juice
Zest of 1 orange
280L double cream
1/2 tsp rosewater (optional)
3 large egg whites
Handful of shelled unsalted pistachio nuts, chopped
1. Melt the butter in a large pan. Blitz the biscuits to fine crumbs - either in a food processor or by placing them in a plastic bag and bashing them with a rolling pin. Add to the melted butter along with the sugar and stir well. Tip the mixture into a loose-bottomed 23cm fluted tart tin and press into the sides. Chill in the fridge for at least 30 minutes.
2. Meanwhile, place the marshmallows and orange juice in a large pan and stir over a medium heat until melted. Add the orange zest and then pour into a bowl and leave to cool to room temperature.
3. Using an electric whisk, whip the cream until soft peaks form, add rosewater (if using). Wash and dry the whisk attachments and then whisk the egg whites in a separate bowl until soft peaks form.
4. Fold the cream into the orange mixture and then gently fold in the whisked egg whites. Spoon over the biscuit base and then return to the fridge to set for at least 4 hours.
Take out of the fridge a little while before removing from tin.
5. Just before serving, decorate with the pistachio nuts.