Lemon Meringue Pie is a perennial favourite that inspired this simple but impressive-looking dessert. If you can, make it the day before you plan to serve it.
To make a 25cm diameter cake (serves 8-12 slices)
Sponge base cut to fit (store bought or your favourite recipe)
6 large eggs, separated and at room temperature
¼ teaspoon salt
2 tablespoons (16g) Lemon Aspen Superfruit Powder
1 can (395g) condensed milk
½ cup (110g) castor sugar
Pinch of salt
Preheat the oven to 150C
Cut the sponge base to fit snugly into the base of a 25cm springform cake tin.
In an mixer bet the egg yolks with the salt until they are light and creamy – about 4 to 5 minutes.
Slowly add the condensed milk in a steady stream. Then add the
Lemon Aspen powder and set aside.
In a perfectly clean bowl with a clean whisk, beat the egg whites with a pinch of salt until they firm. Add the castor sugar slowly until stiff peaks form.
Fold half the egg whites through the lemon aspen mix until incorporated. Pour this into the prepared cake tin and spread evenly.
Gently spread the remaining egg whites over the lemon aspen mix and place the cake onto the middle shelf of the oven. Cook until the meringue has browned – approximately 20-30 minutes.
Remove from the oven and let cool completely.
Once cooled, freeze the cake overnight. If not serving the following day, cover the cake carefully in plastic wrap.
Remove the cake from the freezer. Run a thin, sharp bladed knife under hot water and carefully run this knife around the perimeter of the cake to loosen. Remove the cake from the form and cut into slices, drizzle with a fruit coulis or syrup and some fresh berries.
Serve with fresh berries and drizzle with Wild Rosella and Pepperberry syrup just before serving.