recipe comes from Mesón La Rioja, a Spanish
restaurant in Marbella which specialises in serving
authentic and popular Spanish cuisine. The restaurant
is owned and run by Elena and Luis Ochoa who have
kindly given permission for the recipe to be reproduced
kilo puff pastry
1/2 litre pastry crème - prepared like
the crème basque <click
4 egg whites
4 ozs sugar
4 drops lemon juice
grms peach jam
out the puff pastry to a height of 1 cm and
place on a greased baking tray. Put in a heated
oven and leave to bake for 15 minutes at 175ºC.
the puff pastry into 3 layers.
the first layer pour 2cms of pastry crème,
place a layer of puff pastry on top.
add 5 cms of meringue on top (to prepare the
meringue: whip the egg whites with a pinch of
salt until stiff, add in the sugar, lemon drops
and continue whipping until well mixed). Place
on top another layer of pastry.
the top layer with the peach jam. Place under
a grill for 1 minute.