- Light & Sweet
- Desserts
- Vegetarian
- Prep 25 min
- Cook 1 h 15 min
- Serves 6
Crisp outside, marshmallowy inside, with a cream that is sharpened with lemon curd and yoghurt so it never turns cloying.
Ingredients
For the meringues
- 3 egg whites
- 170 g caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
For the filling
- 200 ml double cream
- 150 g Greek yoghurt
- 3 tbsp lemon curd
- 300 g mixed berries
Method
- Heat the oven to 120°C and line a baking tray with parchment.
- Whisk the egg whites to stiff peaks. Add the sugar one spoonful at a time, whisking until thick and glossy. Fold in the cornflour and vinegar.
- Spoon six mounds onto the tray and make a dip in the middle of each with the back of a spoon.
- Bake for 1 hour 15 minutes, then switch the oven off and leave the meringues inside until cool.
- Whip the cream to soft peaks and fold in the yoghurt and lemon curd.
- Fill the nests with the cream and top with the berries.
Leave a Reply