LEMON MASCARPONE-FILLED MERINGUE SLICE WITH CARIBBEAN FRUITS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Draw two rectangles measuring 4x10 inches on a sheet of baking parchment. Place paper upside down on a baking tray.
- The Meringue Layers: Whisk egg whites until soft peaks. Whisk in brown sugar, teaspoonfuls at a time.
- Whisk in granulated sugar in 3 equal batches, adding cornflour, vinegar and cinnamon with final batch.
- Preheat oven to 120°C / 250°F / gas mark 1.
- Spread meringue over the marked rectangles, divide it equally. Bake for about 2 hours or until pale golden and crisp. Let meringues cool in turned-off oven.
- When cooled completely, store in an airtight container.
- The Filling: Whip cream and grated rind and juice of lemons together until stiff.
- Before serving, make the filling. Spread some lemon cream over one meringue layer and top with half the fruit.
- Top with more cream and put second meringue layer on top. Spoon remaining cream down the centre and decorate with remaining fruit. Chill until ready to serve.
INGREDIENTS
The Meringue Layers
- 100 grams granulated sugar
- 50 grams light brown sugar
- 3 teaspoon cornflour
- 1 tablespoon white wine vinegar
- 1 teaspoon ground cinnamon
- 3 large egg whites
The Filling
- 500 grams mixed tropical fruits cut into pieces
- 250 grams mascarpone
- Grated rind and juice of 2-3 lemons
9 comments for “Lemon Mascarpone-Filled Meringue Slice with Caribbean Fruits”
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