A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
This dish becomes considerably easier if you use lemon curd from the shops instead of making your own. One jar (around 200g) should be sufficient for this recipe. Just fold it into the whipped cream and meringue pieces straight from the jar (i.e. - skip the bain marie bit). If you've got the time, though, homemade lemon curd is definitely superior to bought.
I also think this dish is better with homemade meringues, but my tasters all preferred the version with bought meringues. I leave it up to you which to go for.
Serves 6 as a generous dessert
For the lemon curd
zest (finely grated) and juice of 2 lemons (unwaxed)
For the rest
100g meringue, crumbled to irregular sized pieces
300ml whipping cream
a few raspberries
Put the lemon zest and juice, butter and sugar in a bain marie and heat until the butter has melted. Add the eggs, lightly beaten and continue heating gently, whisking frequently, until well combined and thickened enough to coat the back of a spoon. I read recipes saying lemon curd can be ready in ten minutes or so; my personal experience is more like up to 40 minutes. If you are a confident cook, turn the heat up a bit to quicken the process, but be careful not to end up with scrambled eggs.
When the curd feels heavy on the whisk and is thickened, remove from the heat and allow to cool.
Line a square cake tin or tupperware container with clingfilm.
Whip the cream until stiff, scatter in the meringue pieces and fold in the cooled curd. Don't overmix; you want to be able to see yellow streaks in the cream.
Sppon the mixture carefully into the lined container, cover and put in the freezer for at least four hours. Remove from the freezer 15 minutes before serving, cut into thick crumbly slices and garnish with raspberries.