Layers of crisp meringue with marshmallowy middle, softly whipped cream, tart lemon curd, blackberries and toasted pistachios. This layered meringue makes a wonderful centrepiece for Sunday lunch and looks a lot more impressive than the minimal effort it involves to make.
Ingredients
5 large egg whites
250g caster sugar
380ml double cream
5 tbsp lemon curd
300g blackberries
2 tbsp pistachios, toasted & roughly chopped
Instructions
Preheat the oven to 180 C/160 C fan. Line two large baking trays with baking parchment.
In a large bowl, whisk the egg whites until soft peaks form. Adding the sugar 1 tbsp at a time, continuing to whisk until you have a stiff, glossy meringue.
Divide into three, placing two big dollops nto one baking sheet and one on the other. Spread out until you have three circles approx 20cm in diameter.
Place the trays in the oven and immediately reduce the heat to 140 C/120 C fan. Bake for one hour then turn off the oven and leave the meringues inside to cool completely.
When ready to serve, whip the cream until soft peaks form and fold in the lemon curd. Remove the meringues from the baking parchment and layer with whipped cream, blackberries and a sprinkle of pistachios. Serve in thick slices.
This meringue cake is best eaten on the day of making, but leftovers will keep in an airtight container in the fridge for a day or two.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2018/05/28/lemon-meringue-layer-cake/