Tag: Nigella Lawson recipe

Lemon Meringue Fool

If you have ever wondered what a lemon cloud tastes like, here is your answer: it is a heavenly experience of celestial lemon lightness! Think Eton Mess, Amalfi style. A fool is a classic and oh-so-easy British dessert (or pudding) and this version couldn’t be easier or more delicious.

Lemon Meringue Fool

3/4 cup good-quality lemon curd, plus more to decorate
2 tsp. Limoncello (lemon liqueur) or lemon juice
1 cup heavy cream
4 oz. meringue cookies, crushed into large pieces

Put the lemon curd in a bowl and stir in the Limoncello or lemon juice to loosen the curd.

Whip the cream until soft peeks form, then gently fold in the lemon curd mixture and the crushed meringues, taking care not to over mix. You want swirls of the lemon curd throughout the cream.

Spoon the mixture into 4 small glasses and top with a dollop of lemon curd. Chill until ready to serve.

Proper British Trifle

Simply Divine!

2 1/2 cups light cream
zest and juice of 1 orange
1/2 cup Grande Marnier
1/4 cup Marsala
1 8″ sponge layer
about 10 heaping tsp. best-quality raspberry jam
8 egg yolks
1/2 cups caster sugar
4 cups raspberries
2 cups heavy cream
1/2 cup toasted, flaked almonds

Pour the light cream into a large saucepan and add the orange zest. Bring to a gently simmer, then remove from the heat and set aside for the orange flavor to infuse the cream.

Mix together the Grande Marnier, Marsala and the juice from the orange. Place half in a shallow dish. Split the sponge in half horizontally and cut half of it into pieces. Make little sandwiches with the jam, dip them in the orange liquid mixture and line the bottom of a trifle bowl. Repeat with the remaining sponge, jam and liquid. If any liquid remains, drizzle it over the top.

To make the custard, bring the orange-infused cream back to a simmer. Beat together the egg yolks and sugar until thick and frothy. Pour the cream into the egg mixture, whisking constantly. Wash and dry the saucepan, then put the whole mixture back into it. Over a low heat, stirring constantly with a wooden spoon, gently heat the mixture until thickened. This sould take about 10 minutes. Make sure not to let it boil or it will separate. (If this happens, fill the sink with cold water, plunge in the pan and whisk until it becomes smooth again.)

Leave to cool a bit, then pour over the sponge and chill overnight.

When ready to serve, sprinkle over the raspberries. Whip the heavy cream until stiff and spread over. Top with toasted almond.

Serves 10-12

Meringue Gelato Cake with Chocolate Sauce

There couldn’t be an easier or more delish pudding than this!

1 1/4 cups heavy cream
1 oz. bittersweet chocolate (at least 62% cocoa solids), finely chopped
1 tbs. coffee liqueur
4 oz. store-bought meringue cookies
8 oz. raspberries, to serve

For the chocolate sauce:

1 cup heavy cream
2/3 cup bittersweet chocolate (at least 62% cocoa solids), finely chopped
2 tbs. coffee liqueur

Line a loaf tin with plastic wrap, making sure you have enough overhang to come over the top later.

Whip the cream until thick but still soft, then fold in the chopped chocolate and coffee liqueur. Crumble in the meringue cookies and gently fold. Pack into the loaf tin, pressing it down with a spatula as you go. Bring the plastic wrap over and seal the top. Freeze until solid, about 8 hours or overnight.

To make the chocolate sauce, heat the cream and chocolate over a gentle heat until almost melted. Remove from the heat and whisk in the cream. Set aside to cool a bit.

To serve, unwrap the layers of plastic wrap and use them to lift out the ice-cream brick. Turn over onto a serving tray and cut into slices. Zigzag with chocolate sauce and sprinkle with raspberries.

Serves 6-8