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“Pancakes layered with sweet fillings and baked with a coating of meringue. Posted for the Zaar World Tour 2005.”
6 serves

Ingredients Nutrition

  • 12 -14 crepes or 12 -14 pancakes
  • 34 cup apricot jam or 34 cup plum jam
  • 125 g dark chocolate (grated)
  • 1 cup cream (whipped)
  • 125 g sliced almonds (toasted)
  • 1 cup raisins (chopped)
  • 4 egg whites
  • 12 cup sugar
  • 2 tablespoons sliced almonds (extra)


  1. Place one crepe or pancake on a greased baking tray and spread with a little jam and sprinkle with chocolate. Place another pancake on top, spread with cream and sprinkle with some toasted almonds and raisins.
  2. Continue building layers until the pancakes are used up. Leave the top pancake plain.
  3. Beat egg whites to stiff peaks then add the sugar a little at a time, beating continually. Beat until the mixture is thick and glossy.
  4. Cover the pancake stack completely with the meringue mixture.Sprinkle with flaked almonds.
  5. Bake in a preheated very hot oven (220C - 425F) for 3 to 4 minutes until the meringue is slightly browned.

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