Meringue nest with lemon curd and berries
Description
Yes, more lemon curd... but this time, it enhances a dessert that was a hit with my friends: meringue nests that are slightly crispy on the outside and tender on the inside, a perfect balance between a classic meringue and a pavlova. With a filling of smooth cream, tangy lemon curd and fresh raspberries, each bite is an explosion of flavours and textures. This dessert is also highly adaptable: change the fruit, add a homemade compote, or transform it into an Easter version with a few speckled chocolate eggs. Organisational tip: prepare each element in advance and assemble at the last minute to keep everything crisp.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Bake the meringues :
- Preheat the oven to 100°C fan oven.
- Line a baking tray with baking parchment.
- Beat the egg whites with the lemon juice and salt until stiff.
- Add the icing sugar a little at a time while continuing to beat, until you have a glossy meringue (≈ 5 min).
- Place the meringue in a piping bag and form 10 to 12 nests on the baking sheet.
- Bake for around 50 mins until dry to the touch. Leave to cool.
2. Prepare the cream:
- Whip the cream until stiff.
- Mix the mascarpone with the sugar and vanilla until smooth.
- Gently fold in the whipped cream.
3. Assemble :
- Top each nest with cream, add a spoonful of lemon curd, sprinkle with pistachios and arrange the raspberries.
- Easter variation: add small speckled chocolate eggs.
THERMOMIX® METHOD.
