Lemon Drizzle Meringue Cake.
Ingredients
For the Meringue Base:
4 Large egg whites (room temperature)
225g Caster sugar
1 tsp White wine vinegar
1 tsp Cornflour
For the Topping:
300ml Double cream (heavy whipping cream)
150g Lemon curd (store-bought or homemade)
50g Milk or dark chocolate (for curls)
1 Lemon (zested)
Instructions
Prep the Oven: Preheat your oven to 140°C. Line a large baking tray with parchment paper and draw an 8-inch circle on the back to use as a guide.
Whisk the Egg Whites: In a clean, grease-free bowl, whisk the egg whites until stiff peaks form. Gradually add the caster sugar one tablespoon at a time, whisking constantly until the mixture is thick, glossy, and holds its shape.
Fold in Stabilizers: Gently fold in the vinegar and cornflour. This gives the meringue its signature marshmallowy center.
Bake: Spread the meringue onto the parchment circle, smoothing the top. Bake for 1 hour, then turn off the oven and let the meringue cool completely inside with the door slightly ajar to prevent cracking.
Whip the Cream: Once the meringue is cold, whip the double cream until it reaches soft peaks.
Assemble: Carefully peel the meringue off the paper and place it on a serving plate. Spread the whipped cream over the top.
Decorate: Drizzle the lemon curd generously over the cream. Use a vegetable peeler to create chocolate curls from the chocolate bar and sprinkle them over the cake along with fresh lemon zest.
Serve immediately for the best texture and enjoy that perfect balance of tart and sweet!