Meringue, lemon curd and passion fruit torte

Meringue, lemon curd and passion fruit torte

By
From
Slow
Serves
6-8
Photographer
Tara Fisher

This has got to be one of my favourite puddings in the book. For me, it’s the best dinner party dish because not only does it look great, but once made it can be stored in the fridge for a few hours, where the meringue will go all sticky and delicious. It freezes well, too. If you like, you could top it with some caramelized nuts or fresh strawberries.

Ingredients

Quantity Ingredient
8 egg whites
375g white caster sugar
4 lemons, grated zest and juiced
100g butter
4 whole eggs, lightly beaten
400ml double cream
8 passion fruit
2-3 tablespoons icing sugar

Method

  1. Preheat the oven to 100°C. Draw 3 x 25cm diameter circles on sheets of baking parchment and place them on baking sheets. Put the egg whites in a grease-free bowl and whisk until soft peaks form. Gradually add 200g caster sugar and continue to whisk until stiff peaks form. Put a little blob of meringue under the edges of the baking parchment to secure it. Spoon some meringue onto each circle and spread it out to make a disc, flattening lightly with the back of the spoon. Cook in the oven for 20 minutes. Turn the oven off, leaving the meringues inside for 2 hours, or preferably overnight. When crisp, remove from the oven.
  2. Make the lemon curd. Put the lemon zest and juice in a heatproof bowl, then add the butter and remaining caster sugar, stir well, and set over a pan of simmering water. Whisk until totally dissolved, then beat in the whole eggs and whisk until thickened and cooked through. Remove from the heat and cool over a bowl of ice, whisking occasionally until completely cold.
  3. Whip the double cream in a large bowl until soft peaks form, then gently fold in the lemon curd. Scoop out the seeds of 6 of the passion fruit and fold lightly into the cream.
  4. To assemble, place a meringue disc on a serving plate, then top with half the lemon curd cream. Place a second disc on top and spread over the rest of the cream. Place the last disc on top and press very lightly to settle, then scoop out the seeds from the remaining passion fruit and spoon over the top. Dust with a little icing sugar and cut into wedges to serve.
Tags:
James Martin
Saturday Kitchen
slow cooking
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