That’s right, you read that correctly, another limoncello recipe! But we’re still working our way through the last bottle we picked up from Venice, and are managing to incorporate it into a variety of desserts.
This one is perfect for summertime entertaining, and what’s more, it looks pretty impressive. Bring this along to a BBQ or picnic and it’s sure to go down a treat. Especially when your friends find out that the filling has a little lemony kick in the form of one (okay, maybe two) shots of limoncello.
People always shy away from making meringue, but it’s actually fairly simple. Besides, once you’ve piled it high with this delicious, every so slightly boozy filling, covered it in an array of summer berries, and drizzled it in your homemade strawberry coulis, nobody’s going to mind if your meringue isn’t quite as peaky as you’d hoped…
To make your very own colourful mountain of pavlova, you will need:
For the meringue:
- 6 egg whites
- 300g caster sugar
For the filling:
- 300ml whipping cream (or double cream)
- 150g icing sugar
- Juice of half a lemon
- A shot or two of limoncello
For the coulis:
- 100g caster sugar
- 120ml water
- A handful of strawberries
Preheat your oven to 180 degrees/360 fahrenheit.
Start by whisking together your egg whites until they thicken and turn white. If you have an electric whisk we highly recommend using one, unless you’re feeling especially strong!
Slowly add the caster sugar whilst continuously whisking until it forms stiff peaks. Feel free to use the slightly risky method of holding the bowl over your head to check the mixture is ready. (Or nominate someone else to test this for you!)
When ready, transfer to a flat baking tray lined with baking parchment. This is enough mixture for two medium sized meringues, so you can decide which one looks the best when cooked. The other will keep for a couple of days in an airtight container (if the wonkier of the two, this is perfect for midweek Eton Mess!).
Bake in the oven for around 45 minutes, or until the outside is just starting to darken.
For the filling, whisk together the cream and icing sugar, again until you’ve formed stiff peaks. Add the lemon juice and limoncello, gently stirring in. Transfer to a bowl, cover with cling film and pop in the fridge for about half an hour to keep it nice and thick.
Whilst the meringues are cooling, heat the caster sugar and water in a pan over a low heat. Bring to the boil, and leave simmering for about 10 minutes, or until you’re left with a thick, sugary syrup. Remove from the heat and mix in a handful of sliced strawberries, giving them a chance to soften in the syrup. Transfer to a blender and blitz to form a thick coulis, then leave to cool in the fridge.
When the meringue is completely cool, pile on the cream filling, add handfuls of blueberries, raspberries and strawberries, before drizzling over the strawberry coulis. Make sure you have enough left for an extra drizzle when served.
Sprinkle with a little icing sugar, and enjoy!
G & D x