This recipe first appeared in Food magazine.
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Ingredients
Jelly
Meringue
Mascarpone
Method
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
Note
