I am not being stingy with the portion sizes here, this pie topped with Italian meringue and chocolate is seriously sweet, a 16th of it is more than enough to fill you up. My research shows that you are always served a Turkish black coffee when you order Sampita; having cooked and tasted it I can see why. Sweet it may be, but it is also super tasty.
Be sure to weigh down your puff pastry whilst cooking it as detailed in the method below. It may seem counter productive taking the puff out of puff pastry but you want a thin compact base to support the gloopy sticky meringue, puffed puff just won't cut it.
Don't chuck the surplus egg yolks, there are heaps of recipes out there, think icecream, think custard, heck just fry the yolks up and serve them on a thick chunk of bread with Macedonian beans.
- 1 packet readymade puff pastry (about 375g)
- 50g icing (confectioners) sugar
- 4 tbsp cornflour
- 1/2 tbsp vegetable oil
- 6 egg whites at room temperature
- Pinch of salt
- 1/2 tsp cream of tartar
- 300g caster sugar
- 140ml water
- 50g milk chocolate
NUTRITIONAL CONTENT PER PORTION
- Calories | 223
- Fat | 9.9g
Serves | 16
Prep Time | 20 minutes
Cooking Time | 30 minutes
- Preheat your oven to 200˚c.
- Roll out your pastry into a square approximately 38x38cm in size.
- Transfer to a baking tray, and place an upturned cooling rack on top of the pastry to stop it from over rising in the oven. Bake for 15-20 minutes until golden and cooked through. Leave to cool.
- Grease the sides (not the base) of a 30x30 square spring form baking tin. Mix together the cornflour and icing sugar and dust liberally where you have just greased. Shake out the excess.
- Trim your cooked pastry to 30x30cm and place in your tin (we cut it larger to allow for shrinkage during cooking).
- Stir together the water and 240g of the caster sugar in a large saucepan, heat gently until the sugar has dissolved. Clean the sides of the pan with a wet pastry brush and bring to the boil, keep boiling until you reach 115˚c.
- Meanwhile whisk the egg whites in a very large bowl with an electric whisk until frothy, keep your whisk turned on and add the cream of tartar and salt. Once soft peaks begin to form slowly add 60g of caster sugar whisking until you almost have stiff peaks.
- Once your syrup has reached 115˚c, pour it into the egg whites in the slowest trickle imaginable with the whisk on. Keep at it slowly until all your syrup is incorporated and you have stiff peaks.
- Pour the meringue onto the pastry base and gently level out. Grate the chocolate on top and refrigerate for a minimum of three hours or ideally overnight.
- Gently remove from the tin, slice into squares and serve with black Turkish coffee.