Sans Rival Recipe - Allrecipes.com
Sans Rival Recipe
  • READY IN ABOUT 4 hrs

Sans Rival

Recipe by  

"Sans Rival a very yummy layered dessert. Each layer is topped with a nice amount of icing like filling and cashews on top. This recipe is definitely for cashew lovers out there!"

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
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  • PREP

    2 hrs
  • COOK

    45 mins
  • READY IN

    3 hrs 45 mins

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Line 4 - 8x12 inch pans with parchment paper.
  2. In a large glass or metal mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped nuts. Divide meringue between the 4 pans, and spread evenly to edges.
  3. Bake in preheated oven for 30 minutes, or until light golden brown. Remove the meringue from the baking pans while still hot; allow to cool. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
  4. To make buttercream filling: In a large bowl, Beat butter until light and fluffy. In a separate large bowl, whip egg yolks until thick and lemon colored.
  5. Meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil, and heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. Beat in the whipped butter until smooth. Beat in rum.
  6. On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges. Repeat layers until all is used. Smooth sides with spatula. Sprinkle top with 2 cups chopped cashews. Freeze until solid. To serve, cut 1 inch slices from the frozen dessert.
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Footnotes

  • Almonds or hazelnuts can be used in this recipe instead of cashews, and the buttercream can be flavored with any flavor of liqueur, coffee powder, or fruit jam.
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Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2010

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 then fold in 1/4 cup WHIPPED Cream. i find this twist gives a lighter nuttier butter cream. for those having some trouble with the meringue sticking, try cooking it a bit longer to make sure the bottom of the meringue is dry so you can easily peel away the parchment or aluminum foil (wax paper doesn't work for me).

 
Most Helpful Critical Review
Aug 07, 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 ???

 

22 Ratings

Nov 21, 2008

This recipe taste great! It can be very hard to make on the first try. There's one thing very important that was left out about the buttercream, and that is, after you mix the egg yolk and sugar mixture on high speed you need to chill it after that. Then when it's chilled you may mix in the butter spoonfulls at a time. If you don't do that the buttercream will come out liquidy. Also another mistake I made on my first try was trying to use wax paper. DO NOT USE WAX PAPER! Parchment paper is great! Thanks for the recipe I will definitely make many more times.

 
Jan 02, 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.

 
Nov 19, 2009

This is my second time baking this using the same recipe but this time I used real buttercream icing suggested by one of the reviewer from the Philippines. I whipped 1c.unsalted butter until light and fluffy add 1/4 c. of powdered sugar a pinch of salt and a teaspoon of clear vanilla. The icing is not too sweet just right for the very sweet meringue. I added 1/2c. almond (chopped)in the icing and freeze it before eating. It reminds me of Goldilocks sansrival . Just a tip , I greased and flour the foil and baked the meringue for 10-13 more minutes,adjust oven rack in the middle and rotate the pan halfway. Remove the meringue while its hot and place them on a wire rack to cool.Thanks for the recipe. I think the yolk and butter mixture for the icing is way too sweet and heavy.

 
Nov 02, 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.

 
Oct 08, 2003

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

 
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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Nutrition

  • Calories
  • 433 kcal
  • 22%
  • Carbohydrates
  • 41.3 g
  • 13%
  • Cholesterol
  • 143 mg
  • 48%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 287 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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