This Italian dessert is light, fluffy, exotic looking and above all, easy to make. The meringue forms the base of this soft and ready-to-melt-in-the-mouth cake, and is a great dish on a formal coffee table spread.
Though it is easy to make, the baking time is a little longer than the other baked desserts, but who’s complaining, because this treat is worth the effort.
Serves 8
Preheat the oven at the lowest setting.
For the Meringue:
5 egg whites
5 oz. powdered sugar
5 oz. granulated sugar
pinch of salt
butter
Combine the two sugars and beat half of it together with the salt and egg whites. Whip, then add the remaining sugar.
Cover the well-buttered bottom and sides of a 9″ cake pan with the egg white mass and bake on low for 2 hours or until the meringue is dry and golden at the tips.
For the filling :
5 egg yolks
4.5 oz. sugar
7 T. lemon juice
Grated rind of 2 lemons
3.5 oz. butter
25 cl whipping cream
To decorate:
25 cl whipping cream
2 T. powdered sugar
Assorted fruit
For the filling, combine the yolks and sugar in a heavy-bottomed saucepan and whisk for one minute. Add the sugar and lemon peel, then whisk another minute. Heat the mixture over a low flame until somewhat thick.
Remove from the flame and add butter.
Blend well and place in refrigerator for 30 min. Whip the 25 cl of chilled whipping cream and fold it into the chilled lemon filling. Spoon the mixture lightly into the meringue shell.
Top with the remaining whipping cream, beaten into soft peaks with 2 T. powdered sugar and bits of fruit or berries.
Serve immediately.
