Sparkling jelly with petite meringues and lemon mascarpone

This gorgeous recipe creates little serves of sparkling wine jelly with sweet meringues and tangy lemon mascarpone. Finish with crushed raspberries and lemon zest for a stunning dessert

  • 15 mins preparation
  • 15 mins cooking
  • 4 hrs marinating
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 1 sachet Aeroplane JellyLite Strawberry jelly
  • 250 millilitre boiling water
  • 250 millilitre sparkling rosé, chilled
  • 1 cup frozen raspberries, plus extra to serve
  • 1 egg white
  • 1/4 cup caster sugar
  • 1/4 teaspoon vanilla extract
  • 3/4 cup lemon curd
  • 1 1/2 cup mascarpone
  • zest of 1 lemon


  • 1
    Preheat oven to 160ºC.
  • 2
    Mix contents of jelly sachet with boiling water until dissolved. Stir through chilled wine. Divide the jelly mixture between 4 serving glasses and place raspberries in the jelly. Set for at least 4 hours.
  • 3
    In a bowl, mix together the lemon curd, mascarpone and most of the zest (reserving some for garnish). Set aside.
  • 4
    To make the meringue, beat egg white with an electric beater until stiff peaks form. Gradually add the sugar until mixture is glossy. Finally, add the vanilla extract. Pipe mini meringues onto a lined baking tray and bake for 15 minutes. Leave in the oven for a further 10 minutes. Remove to cool. The meringues should be slightly golden.
  • 5
    To serve, spoon or pipe lemon mascarpone on top of jelly. Top with meringues, a few crushed raspberries and a sprinkle of lemon zest.


Energy: 737kcal/serve, 3096kj/serve, Protein: 12g/serve, Fat: 41g/serve, Saturated Fat: 21g/serve, Cholesterol: 106mg/serve, Carbohydrate: 75g/serve, Fibre: 6g/serve, Sodium: 298mg/serve