Make two meringue rectangles on a Silpat or parchment paper.
Put in the oven for 5′ minutes at 300°F, then 1 hour at minimum temperature, and allow to cool inside the oven.
Dissolve 1 cup of sugar and 1/4 cup of water in a pan over low heat until obtaining a light caramel. When it gains more color, add 1 cup of walnuts and mix with a wooden spoon. Put on a Silpat and allow to cool.
Beat 1 1/2 cup of cream, previously refrigerated, until it thickens, add powdered sugar and then add 7 oz of lucuma pulp, beat until well incorporated.
Blend the walnuts when cool.
Put the meringue rectangle in a plate and add plenty of dulce de leche, then add a layer of caramelized walnuts and a layer of lucuma cream.
Add a second layer of meringue, then add some more dulce de leche and a layer of lucuma cream.
To finish, sprinkle some walnuts on top and add physalis to decorate.
Preparation video link: https://www.instagram.com/tv/CR-BG9iHYQ7/?utm_medium=copy_link
Recipe by: @panticook
