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
© Jane-Anne Hobbs 2007-2011. You may not reproduce this material without my written consent
Sous-Chef said on February 24, 2011
I thoroughly enjoyed your talk, just avoid the word Arsenal in future! *grin* How pretty this looks.
Juno62 said on February 24, 2011
Thanks for reminding me about that, Sue. *blush*.
sharonsmit said on February 24, 2011
Beautiful baskets!! Littles Bertie’s face says a lot!!
JustChef said on February 24, 2011
I nearly wet myself now Sue!! *shakes head and dries away tears*
Juno62 said on February 24, 2011
Bertie had eaten a lot of meringues by the time this pic was taken.
tandy.sinclair said on February 25, 2011
some things are just easier to buy
I love Bertie xxx
Food24ed said on February 25, 2011
I like Bertie.
Kitchengirl said on March 1, 2011
I love Bertie! And such a beautiful summery dessert… I am back today, so yipideedoodahday.
jeanihess said on March 1, 2011
Love to Bertie:)
Zabwan said on March 2, 2011
That looks too perfect to eat, Juno!! Off to get the recipe now
BITSOFCAREY said on March 4, 2011
Bertie was awesome! And this meringue looks heavenly, I want I want! nom nom
leaineskitchen said on March 9, 2011
Ha ha Juno – you are so funny. Poor old Bertie gets a lot of flack! I thoroughly enjoyed your presentation. The meringues look amazing!
Juno62 said on March 16, 2011
Thank you for all your lovely comments, my friends.
Moonz said on March 18, 2011
Gorgeous dessert! And such a cutie pop little Bertie
.