Recipe: Megan Priscott | Photography: Brydie Thompson

This is a very popular KitchenHQ dessert. The Italian meringue is quite technical, but in fact very easy. Give it a go, you’ll feel inspired after acing this dessert.

Vanilla and Macadamia Biscuit Crumble

(This is super easy and a crunchy top to mousse, ice cream and parfaits.)

125g butter
¾ cup sugar
1 tsp vanilla paste
1 egg
2 cups plain flour
1 cup chopped macadamia
1 tsp baking powder

Pre-heat oven to 180°C.

Cream butter and sugar until pale and creamy.

Add vanilla paste and egg. Mix until combined.

Mix in the flour, baking powder and macadamias.

Crumble onto a greased baking sheet and pop into the oven for approx. 15 minutes until cooked and crunchy. This is ready to use.

Lemon Mascarpone Mousse

50g caster sugar
3 egg yolks
300g mascarpone
2 tbsp Fresh As lemon powder
2 tbsp lemon juice
½ cup whipped cream

Using an electric mixer cream sugar and egg yolks until very pale and the sugar has dissolved.

Add the lemon juice and lemon powder. Mix until incorporated.

Add the mascarpone and mix for a few seconds until incorporated. Do not overmix the mascarpone or it will lose its structure and become runny.

Fold through the whipped cream.

This is now ready to assemble.

Italian Meringue

4 egg whites
1 cup sugar

Put egg whites and sugar into a pot. Use a thermometer and continuously stir over a low heat until 65°C or egg white has completely dissolved. Do not go over 65°C or the egg whites will scramble, and you don’t want this.

Put the mixture into a clean mixing bowl and whisk until the mixture is thick and stands by itself. (It’s very on-trend now to tip the bowl over your head. If it stays in the bowl it’s ready; if it pours out, put your picture on Facebook.)

Put into a piping bag and pipe rosettes onto a tray. Colour with a blowtorch, and these are now ready to assemble.

The Grande Assembly

You can use a coupe and place lemon mousse at the bottom, then top with crumble and place the Italian meringue on top. Top with a little white or yellow edible flower. These can be made ahead and just taken from the chiller when it’s time to eat. You can add a dollop of lemon curd to the base if you have some.

On a plate: A deep smear of lemon mousse, two little dollops of golden meringue and sprinkle a line of biscuit crumble. You can also finish with a little yellow flower to pretty it up.

Crumble Topping

This is a staple crumble topping that has a little bit of extra crunch. Add it on top of poached apple and blackberries, or apple and feijoa, or any combo of fruit for that matter. We keep the crumble in the chiller and add it to the top of our apple and cream cheese muffins.

I use Harraways organic oats as they are finer and more easily digestible.

½ cup brown sugar
120g butter
½ cup flour
1 cup walnuts
1 cup long thread coconut
1 cup slivered almonds
1 cup Harraways organic oats
1 tsp cinnamon
½ tsp vanilla paste

Rub together the butter, brown sugar and flour.

Mix in the remaining ingredients and this is ready to use.

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