2 hrs plus cooling time
Not Too Tricky
serves 16
About the recipe
With sweet raspberries, pops of fresh mint and zingy lemon curd, this dessert is fit for royalty. Making your own meringue is easier than you might think, and it’s totally worth it in my eyes – you’ll end up with a beautifully crisp exterior, and the most outrageously chewy centre.
Ingredients
6 large free-range eggs
300g caster sugar
600g raspberries
2 tablespoons Pimm’s
50g flaked almonds
600ml double cream
300ml Greek yoghurt
1 tablespoon icing sugar
2 teaspoons vanilla paste or extract
1 x 320g jar of lemon curd (or see tip to make your own)
50g white chocolate
2 sprigs of fresh mint
Top Tip
MAKE YOUR OWN LEMON CURD
Finely grate the zest of 1 lemon into a non-metallic bowl, then squeeze in the juice from 2-3 lemons – you want about 100ml in total. Stir in 125g of caster sugar, a pinch of sea salt and 5 large free-range egg yolks, then place over a pan of gently simmering water for 15 minutes, or until all sugar has dissolved and curds form, stirring continuously. Remove from the heat and whisk in 100g of unsalted butter until completely melted, then cover with greaseproof paper and set aside until you’re ready to assemble.
Method
- Preheat the oven to 130°C/250°F/gas ½. Separate the eggs (save the yolks to make your own lemon curd, see tip below) and whisk the whites in a free-standing electric mixer until they form soft peaks then, with the mixer still running, gradually add the sugar 1 tablespoon at a time, until you have a beautiful thick, glossy meringue. Keep the mixer running for a few minutes, or until fully dissolved (rub a pinch of the mixture between your thumb and forefinger – if it feels smooth, you’re good to go).
- Line two large baking trays with greaseproof paper, then dollop two thirds of the mixture onto one tray. Spread the mixture out into a circle (roughly 30cm), then use the back of the spoon to flick up large peaks and troughs around the edges to make a rustic crown shape (like you see in the picture). Dollop the remaining third of the mixture onto the other tray, spread it out into a circle (roughly 20cm), using the back of the spoon to make smaller peaks and troughs (this meringue should be flatter).
- Bake for 1 hour, or until the shells are crisp, then turn the oven off, leaving the meringues in there until the oven is cool – this will give you a lovely chewy interior.
- Meanwhile, place half the raspberries in a bowl with the Pimm’s and put aside to macerate. Toast the flaked almonds in a small non-stick frying pan (or buy the pre-toasted flaked almonds, if you like).
- When you’re ready to assemble, whisk the double cream, yoghurt, icing sugar and vanilla paste to soft peaks and pile into the centre of the largest meringue. Scatter over the almonds, then spoon over half the lemon curd (give the lemon curd a stir in the jar first, to loosen) and macerated raspberries. Place the second meringue on top and repeat with the remaining ingredients. Decorate with fresh raspberries, shave or grate over the white chocolate, and pick over the mint leaves, to serve.
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