For best results, use a stand mixer for the meringue and buttercream. Make sure your mixing bowl and beaters are completely clean and free of grease before whipping the egg whites. To toast the cashews, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Alternatively, toast them in a dry skillet over medium heat, stirring frequently, until lightly browned. The buttercream can be made ahead of time and stored in the refrigerator for up to 3 days. Let it soften slightly before using. For a richer flavor, use brown butter in the buttercream. To make brown butter, melt the butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Let it cool slightly before using. Feel free to adjust the amount of rum to your taste.
Lesley Kuhlman
Mar 6, 2025This recipe is amazing! The meringue layers are so light and crispy, and the buttercream is incredibly rich and flavorful.
Estrella Swift
Mar 2, 2025The hardest part was waiting for it to freeze! But it was worth it.
Turner Runolfsson
Jan 14, 2025I was a bit intimidated by this recipe at first, but it turned out beautifully. The instructions are very clear and easy to follow.
Elvis Bailey
Nov 19, 2024My family loved this dessert! It's definitely a showstopper.
Johnnie Jacobs
Jun 12, 2024I added a little bit of almond extract to the buttercream, and it was delicious.