Published: Monday, June 20, 2005 at:1:07 AM




Dessert Favorites

Executive Chef Winston Butler offers these recipes to enjoy a bite of Bitter End at home. (Note: these recipes contain egg whites that are not fully cooked.)

Key Lime Pie
Yield 1 – 9” pie

Ingredients
1 graham cracker pie crust

4 eggs separated, reserve whites

1 can sweetened condensed milk

1⁄4 cup lime juice

8 Tablespoons granulated sugar

Method
Prepare pie crust as directed on box or package. Toast to a golden brown colour in a hot oven and set aside to cool. Beat egg yolks until stiff and pale yellow in color. Stir in condensed milk and lime juice. Beat until well incorporated. Bake at 325 until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool, and place lime filling in refrigerator to set. Prepare meringue by beating egg whites until stiff. Gradually add sugar. Beat until meringue reaches stiff peak or until sugar is dissolved. Fill pie shell with filling, top with meringue and place under a broiler or in a very hot oven; until meringue is golden brown. Freeze before serving.

Coconut Cake
Yield 1 – 8” cake

Ingredients
Sponge

4 eggs

1⁄3 cup sugar

1 cup flour

Method
Place eggs and sugar in a bowl and beat with an electric mixer until foamy and doubled in size. Sift flour and fold into egg mixture by hand. Turn batter into prepared pan. Bake for 35–40 minutes at 375° F. Cool slightly in pan then turn out onto a rack to cool completely.

Filling and Topping

Ingredients
3 cups shredded coconut

Pastry Cream:

1 cup sugar

1⁄4 cup cornstarch

11⁄4 cups milk

3 eggs

1⁄2 teaspoon vanilla extract

3 Tablespoons butter

Method
Blend cornstarch, eggs and 1⁄4 cup of the milk in a bowl. Mix to remove all lumps. Set aside. Heat remaining milk and sugar in a saucepan, bring to a boil. Stir half of the hot milk into cornstarch. Return to saucepan, stirring constantly. Remove from heat and stir in vanilla and butter. Place in a refrigerator to cool. Cut cooled cake horizontally into three layers. Spread pastry cream filling over bottom layer. Sprinkle with shredded coconut. Place second layer and repeat as first. Press down on cake so that it stays together. Spread top and sides of cake with remaining pastry cream. Press remaining shredded coconut on sides and top of cake. Chill before serving.

Coconut Marshmallow Cake

Note: The make up of this version is the same as the above recipe except the pastry cream is replaced with Italian meringue, as follows.

Italian Meringue

Ingredients
8 ounces egg whites

1 pound sugar

4 ounces water

Method
Beat egg whites lightly. Cook sugar and water until it reaches 244° F on a candy thermometer. While egg whites are mixing, add hot syrup gradually in a slow steady stream. Increase speed in mixer and continue beating until meringue is stiff and shiny.

Enjoy!

We continually add recipes to North Soundings Online. To see what has been added since this issues was published go to our master list of recipes: Recipes from Bitter End Yacht Club.