Coconut meringue with lemon cream and raspberries
This is a crowd pleaser for sure. Definitely one of those deserts that comes with “oooh’s” and “ahhh’s”, and it’s surprisingly easy to make too. It can be served as a roulade, or as I did it this time, layered in a glass (particularly great if your meringue isn’t co-operating). It is not sugar-free or healthy, but it is unbelievably tasty and I often find myself day dreaming about it – yes, it’s that good!
What you need…
- 4 egg whites
- 225 g caster sugar
- 50 g desiccated coconut
- 250ml double cream (lightly whipped)
- 250 ml lemon curd
- 250–300g fresh or frozen raspberries
- To decorate…
- 100g dark chocolate.
- mint leaves
How to do it…
Preheat your oven to 180ºC/250ºF/Gas 4.
Line a swiss roll tin (9x13in) with foil, and leave an inch or so excess sticking up around the edge. Lightly coat with vegetable oil.
Whisk your egg whites in a spotlessly clean bowl (metal or glass preferably) until it begins to form soft peaks. Add your sugar while continuing to whisk for about 4-5 mins, or until it forms stiff peaks. Then using a spoon, gently stir in your coconut so it’s evenly spread through the mixture. Pour the mixture into your prepared tin and smooth with the back of a spoon or a pallet knife.
Stick it in the preheated oven for about 15-20 mins until it starts to brown and feels firm or crisp to touch. Remove it from the oven and allow to cool.
Mix the lemon curd and lightly whipped cream together. Have a little taste. It should be fairly lemony and depending on the curd you’ve used, you may need to add more to achieve a nice flavor. Grate your dark chocolate for sprinkling. Wash your raspberries and get your mint leaves ready.
Gather 8 long stemmed glasses and begin to layer in your desert. Cream, followed by 4-5 raspberries, and then some crushed meringue. Repeat the same layering process until you’ve filled the glasses sufficiently. The order of the layering makes absolutely no difference, just as long as you evenly share out each component and make sure not to leave any short (disaster).
Sprinkle the grated chocolate on top and add a mint leaf to each. Job done.
*This is altered from a Rachel Allen recipe for coconut and lemon roulade which you can find here.