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Donal Skehan
Lemon & Raspberry Meringue Cake | DonalSkehan.com
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Lemon & Raspberry Meringue Cake

May 19

Dessert is always hotly anticipated and celebratory finish: a lemon and raspberry meringue cake, crisp on the outside and marshmallow-soft within, piled with cream and sharp fruit. It’s gloriously imperfect, the top cracking slightly as you spoon the cream on but that’s exactly the charm you’re going for.

  • serves Serves 6
  • time 2 hours

Method

  1. 1. Preheat the oven to 120°C. Lightly oil an 8 inch springform tin and line the base and sides with parchment paper.
  2. 2. Place the egg whites into a clean mixing bowl and whisk until they hold stiff peaks then add the sugar, whilst still whisking, in 2 or 3 additions. Sprinkle in the cornflour, vanilla and vinegar and whisk to just combine.
  3. 3. Spoon the mixture into the prepared tin then smooth the top and transfer to the oven. Bake, without opening the door for 1 hr 15 minutes then turn off the oven and allow the meringue to stand for at least another hour in the oven - do not open the door.
  4. 4. Whilst the meringue cooks, combine the raspberries, rhubarb, lemon zest and juice and three tablespoons icing sugar in a saucepan. Place over a medium heat and simmer until the raspberries begin to break down. Remove the raspberries to a large bowl with a slotted spoon then continue to cook the liquid, reducing by half. Pour the liquid over the raspberries in the bowl and allow to cool.
  5. 5. When ready to assemble, place the meringue carefully onto a serving platter.
  6. 6. Mix the lemon curd and limoncello together in a small bowl and set aside. Whisk the cream and two tablespoons icing sugar together until it forms soft peaks then ripple the curd through the cream. Pile the lemon cream into the centre of the meringue and spoon over the cooled raspberry coulis. Finish with plenty of white chocolate shavings and a few fresh raspberries - don’t worry if the top of the cake collapses as you build it - that’s all part of the appeal of this dessert!

Ingredients

Neutral oil

3 large egg whites

3/4 cup caster sugar

1 tsp cornstarch

2 tsp vanilla bean paste

1 tsp white wine vinegar

10 oz raspberries, plus a few extra to garnish

Zest & juice of 1 lemon

3 tbsp powdered sugar, plus 2 tbsp

3.5 oz good quality lemon curd

2 tbsp limoncello

3/4 cup heavy cream

2 oz white chocolate, shaved

Neutral oil

3 large egg whites

140g caster sugar

1 tsp cornflour

2 tsp vanilla bean paste

1 tsp white wine vinegar

300g raspberries, plus a few extra to garnish

Zest & juice of 1 lemon

3 tbsp icing sugar, plus 2 tbsp

100g good quality lemon curd

2 tbsp limoncello

200ml double cream

50g white chocolate, shaved

You'll Need

8 inch springform tin