Meringue Dessert with Lemon Cream - Marängdessert med citrongrädde

MERINGUE DESSERT WITH LEMON CREAM

Marängdessert med citrongrädde

Serves 4 to 6

2 egg whites

0.4 cup sugar

1.7 oz almond paste, roughly grated

Lemon cream:

1 gelatin sheets

or ½ teaspoon powdered gelatin

0.6 cup heavy cream

2 egg yolks

0.2 cup powdered sugar

1 lemon

Decoration:

10 physalis berries

Preheat oven to 257F.

Beat the egg whites until stiff, add sugar and continue beating until the sugar has dissolved. Gently stir in the almond paste and spread the meringue mixture out in a springform pan with a paper lined bottom. Bake the meringue for 45 minutes on the second shelf from the bottom.

Soak the gelatin in cold water and beat the cream. 

Beat the egg yolks with sugar to a fluffy mixture, blend in the cream and add lemon juice and zest. Melt the gelatin in its own moisture over low heat and stir this into the lemon cream. Pour in a storage jar or box with a lid and put in the fridge.

Allow the meringue layer to cool. It can be stored in a dry place for 1 to 2 days. Spread the cream on top just before serving and decorate with physalis berries.

Enjoy!

Bella