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  • Serves 6
  • 2 hours
  • Difficulty Medium
  • 5 Ingredients

57 Comments

This recipe is based on a dessert called “Chaja”, which originated in Uruguay in South America, and it’s sure to impress at your next dinner party. If you’re a fan of pavlova, you will love this.


Ingredients (serves 6)

  • 3 large fresh Peaches
  • 300 ml Cream
  • 3 thick slices Madeira Cake (I used Coles pre-baked, but you could use any cake of your choice)
  • 1/2 tin Nestle Caramel & Fill Topping
  • 1 large packet Meringue Nests (I used Coles brand, but you could make your own meringue if you've got the time and inclination)

Method

  1. Roughly break up the meringue nests into small pieces, about the size of a 5 cent piece, but don’t crush them into powder. Place the pieces into a wide and flat dish. Line a 20 cm x 30 cm swiss-roll tray with alfoil. Peel skin from the peaches, and remove the stones. Cut each peach into small chunks, about 1 cm x 1 cm, and drain the pieces of peach in a colander or on some kitchen paper towels. When the peaches are as dry as you can get them, place them in a large bowl.
  2. Beat the cream until it’s really thick and stands up in very firm peaks. Add to the bowl with the peaches, and mix so it’s well combined. Chop the slices of Madeira Cake into small chunks, also about 1 cm x 1 cm and gently fold this through the peaches and cream, along with the Caramel Top’n Fill. Very gently mix so that everything is combined, but the cake pieces still maintain some of their shape, and you can see ripples of the caramel.
  3. Place the mixture in the freezer for an hour, so that it becomes firm enough to quickly form into balls with your hands. Divide the mixture into 6 equal-sized portions, and quickly shape into balls. Roll the balls in the meringue pieces, ensuring the meringue covers the whole ball. Put the balls on the foil-lined tray and place in the freezer for a couple of hours prior to serving.

Notes

If you don’t want to use peaches, try this with mango or strawberries. You can put a tablespoon of liqueur into the cream when you’re whipping it. Butterscotch Schnapps works well, or Galliano or even Baileys. Serve the balls on their own, or with some sliced fresh fruit that matches whatever fruit you used inside the balls. For a really decadent dessert, a drizzle of Chocolate sauce over the balls is very nice.

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