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Reviewed: Apr. 18, 2008

I love sans rivals and this recipe is a keeper. for those who doesn't have cream of tartar you can use (for 4 egg whites)1/2 tbsp vinegar, and 2 tbsp of cornstarch, add it in one tbsp at a time after egg white are already incorporated with sugar and is already stiff and glossy. this procedure helps stablelize the meringue. For the butter cream i just whipped up one brick (around 250g) 100% butter at room temp.(make sure you're not using margarine, cuz it would taste funny) until light and fluffy, added 1/2 cup of powdered sugar, a pinch of salt, 1 tbsp vanilla and 1/4 cup ground cashews. i find this twist gives a lighter nuttier butter cream.

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2 users found this review helpful

Reviewer:

Jeannie O.

	Cooking Level: Intermediate Living In: Davao City, Davao, Philippines
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Reviewed: Nov. 2, 2007

This recipe is great but i tried adding 1/2 cup all purpose flour in the meringue mixture. After beating the egg whites, fold in the flour and the nuts, this made it easier to handle, plus after the meringue is cooked, try putting a very damp cloth a the back of the meringue for about a minute and i was able to tear the parchment paper easily. I love this recipe will will surely make it again.

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3 users found this review helpful

Reviewer:

tess07


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Reviewed: Aug. 7, 2007

i am having a problem of removing the baked merangue crust from the parchment paper...what should i do with it??? i live in a dry climate and im not sure if it has to do with it. I also used the "grease and flour" method but i really couldnt get the shell out of the pan...i fallowed the instructions carefully...is there any technique ???

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14 users found this review helpful

Reviewer:

kurt21


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Reviewed: Jul. 24, 2006

an excellent recipe. it's worth the effort. the buttercream filling is a little bit time consuming but it's really good.

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5 users found this review helpful

Reviewer:

justcakes


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Reviewed: Jun. 28, 2005

I cooked the meringue an extra 5 minutes. I couldn't get filling right for this and gave up & just used a regular butter cream recipe w/ some rum flavoring added. Turned out pretty well.

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6 users found this review helpful

Reviewer:

CHELSEASKINGIRL

	Cooking Level: Expert Home Town: Wilmington, North Carolina, USA Living In: Orlando, Florida, USA
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Reviewed: Jan. 13, 2005

a wonderful recipe!! i added an extra five to ten minutes to the meringue baking time, and found that a crisper shell made it easier to handle. it also makes for an interesting play of textures-- a crunchy top with a firm and chewy center. magnificent!

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8 users found this review helpful

Reviewer:

CHGMWILLS


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Reviewed: Sep. 4, 2004

This is my favorite dessert and I was so happy to find this recipe on this site. Hubby made it for my birthday and it was great. Everyone who tried it, loved it and had seconds. He made one for a potluck at work and it was wiped out.

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3 users found this review helpful

Reviewer:

MADMUSE


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Reviewed: Jan. 2, 2004

The buttercream filling is way too sweet and 'heavy'. I've tasted Sans Rival where the filling is truly light. There's got to be a trick to get the filling light aside from beating the butter until light and fluffy. I used a heavy duty stand mixer and still ended up with a 'heavy' filling.

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17 users found this review helpful

Reviewer:

IJJY


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Reviewed: Oct. 8, 2003

Excellent, rich dessert. The preparation is involved and not for the novice, but well worth all the work. The buttercreme filling is exquisite.

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9 users found this review helpful

Reviewer:

EPICURIAN29803


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