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    Delia's Meringues with vanilla mascarpone cream and lemon curd

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    Delia's Meringues with vanilla mascarpone cream and lemon curd

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes
    • Total time: 75 minutes, plus cooling time


    For the meringue:
    2 large fresh egg whites
    110g golden caster sugar

    For the filling:
    1 x 250g tub mascarpone, chilled
    1 teaspoon pure vanilla extract vanilla extract
    1 x 200g natural French fromage frais
    1 rounded dessertspoon golden caster sugar

    For the lemon curd:
    Zest and juice of 1½ large lemons
    110g golden caster sugar
    3 large eggs
    75g block butter

    Icing sugar to dust

    Equipment:  You will also need a medium baking sheet lined with a liner

    Preheat the oven to 140°C gas mark 1 


    For the meringues place the egg whites (link to Video Techniques – Perfect Egg Whites) in a large clean bowl and whisk them until they form stiff peaks (it's very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse).

    Now start to whisk in the sugar, about a tablespoon at a time, whisking after each addition until all the sugar is in. Now all you do is spoon 8 heaped dessertspoons of the mixture on to the prepared baking sheet, spacing them evenly. 

Then, using the back of the spoon or a small palette knife, hollow out the centres. Don't worry if they are not all the same shape – random and rocky is how I would describe them.

    Next, pop them on the centre shelf of the oven and leave them for 30 minutes. After that, turn the oven off and leave the meringues to dry out in the warmth of the oven until it is completely cold (usually about 4 hours). 

    While the meringues are cooking you can make the lemon curd: place the grated lemon zest and sugar in a bowl, whisk the lemon juice together with the eggs, and pour this over the sugar. Next add the butter cut into small pieces, and place the bowl over a pan of barely simmering water (making sure the bowl does not touch the water). Whisk every now and then until thickened, which should take about 20 minutes. Then leave it on one side to cool.

    When your ready to serve the meringues (or up to 20 minutes ahead) whisk the filling ingredients together. Spoon a small blob of filling onto each plate and top with a meringue (this will help the meringues stay in place). Then divide the lemon curd amongst the meringues and top each one with a generous blob of the filling.

    Finish with a dusting of icing sugar.

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    © Delia Smith 2013
    To watch this recipe video, click here 

    See also: Delia's How to make Meringue

    For more information about Delia's online cookery school go to www.deliaonline.com


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