Bertie’s Lemon Curd and Mascarpone Meringues, with Raspberries
February 24, 2011 in Uncategorized
Velvety, buttercup-yellow lemon curd and mascarpone make a meringue filling so rich and decadent that only a greedy, fat boy like Bertie would eat more than one.
This is Bertie. I chose him to illustrate a point in a presentation I gave at last week’s South African Food and Wine Bloggers’ Indaba.
Not satisfied to appear on just one Power Point slide, he insinuated himself into a whole lot more, while making impertinent comments about my speech.
I was quite surprised by how much hilarity Bertie caused at the conference, and so I’ve decided to dedicate this recipe to him. (Bertie comes, by the way, from this photo archive; I’ve been unable to find an email address for the owner of the album so I can thank him).
These meringue nests are not made by me. I have a disastrous history with regular meringues, let alone beautiful little pure-white cups like the one in the picture. I buy them, plus pavlova cases and baby meringues, from my local Spar.
This filling, though lemony-sharp, is scandalously rich and unctuous. If you’d like a (slightly) lighter result, use whipped cream, or even thick Greek yoghurt. (What’s that? Oh, Bertie says, ‘No use yoghurt.’ Shush, Bertie.)
If you don’t fancy meringues, use this mixture to make a layered loaf ’cake’ using vanilla wafers, and place it in the freezer for an hour or so before slicing. I used frozen raspberries (which I love) to cut the sweetness of the filling and meringue, but this would also be good topped with Cape gooseberries, or some flaked, toasted almonds.
Want the recipe? Click here to find it (and a printable version) on my blog Scrumptious South Africa
>> Note: If anyone would like a copy of the editorial style sheet, recommended reading list and Food Writers’ Workshop notes I handed out at the conference, please email me (hobray at gmail.com).
Find more of my original recipes at Scrumptious South Africa