This is one of my favourite desserts, it’s naturally gluten free, it’s so easy to prepare and it’s a show stopper for a dinner party, it really is a delicious luxurious tasting treat and my dinner guests always go quiet when they eat this, all you hear is yum,yum noises!
The other great thing is that you can prepare this dish days before as it goes in the freezer and that’s where it stays until it’s time to serve. I like to make little individual ones, but you could make a loaf tin size and then serve in slices.
To make this decadent dessert you will need:
- 4 medium egg yolks
- 1 tsp vanilla essence
- 300g lemon curd ( I use Tiptree Lemon curd and this amount is almost the whole jar)
- 65g caster sugar
- 300ml double cream
- 10 small meringues ( I used Waitrose own mini meringues and they are gf)
- 6 small dishes
Line your dishes with cling film.
Place the egg yolks, vanilla essence, lemon curd and caster sugar in a bowl.
Then over a pan of simmering water, whisk the mixture until thick and creamy – be careful not to have too much water in the saucepan as you don’t want it to touch the bottom of the bowl.
Take off the heat and continue to whisk until the mixture cools down.
In another bowl, whisk the cream until soft.
Then fold the cream and egg yolk mixture together, if it is lumpy, then give it a careful mix with a balloon whisk – this will help.
Finally, crumble up the meringues and fold into the mixture.
Spoon the mixture into your prepared dishes and then fold over the excess cling film.
Place carefully in your freezer and leave to set, preferably overnight
Then when you are ready to treat yourself or your lucky dinner guests, remove from the freezer and allow to stand for a few minutes before pulling out of the dish, peeling off the cling film and placing on a plate.
I like to serve with a drizzle of home made raspberry coulis and some crumbled meringues – Enjoy!
To use up the egg whites, you could always make a double batch of my lovely macaroons – Click here to take you to the recipe ♥