This dessert requires some delicate handling, but if it cracks a little, never mind, that’s also very pretty!
BEAT THE EGG WHITES TO SOFT PEAKS IN A MIXING BOWL WITH AN ELECTRIC BEATER, THEN ADD THE SUGAR IN THREE LOTS, BEATING WELL BETWEEN EACH ADDITION. The sugar needs to be completely dissolved.
ONCE THE MERINGUE IS GLOSSY AND FIRM, SPREAD IT OUT IN A RECTANGLE SHAPE ON THE BAKING TRAY. Scatter with the almonds, then
TAKE THE MERINGUE OUT OF THE OVEN AND TURN IT OVER IMMEDIATELY ONTO A CLEAN TEA TOWEL (TEA TOWEL). Let it rest for about 10 minutes before removing the baking paper or silicone mat, then let it cool completely. Allow about 1 hour for this.
USING AN ELECTRIC BEATER, WHIP THE CREAM WITH THE MASCARPONE UNTIL LIGHT.
ONCE THE MERINGUE IS COMPLETELY COLD, SPREAD THE LEMON CURD OVER ONE HALF, LEAVING A BORDER OF
© 2020 All rights reserved. Published by Murdoch Books.