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Meringue nest with lemon curd and berries

Prep Time 25 min mins
Cook Time 50 min mins
Total Time 1 hour 15 minutes
Racing: , ,
Difficulty: intermediate
Servings: 10
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
  • Ingredientsfor 10 to 12 nests
  • For the meringue nests
  • 4 white of eggs
  • 2 tsp lemon juice
  • 2 pinches of salt
  • 240 g icing sugar
  • For the cream
  • 150 ml whipping cream (min. 30 % MG)
  • 100 g of mascarpone
  • 3 tbsp. of sugar
  • 1 tsp vanilla paste
  • Trim
  • 3 à 4 tbsp. chopped pistachios
  • 150 g of raspberries
  • 50 g lemon curd (recipe on the blog)
Instructions
  1. 1
    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.
Read it online: https://auxdelicesdecaroline.com/en/recipe/nid-de-meringue-avec-lemon-curd-et-baies/