Passionfruit lemon curd and meringue semifreddo
Your tastebuds will tingle with this zesty, creamy creation. Crunchy bits of meringue and lovely lemon combine to create a beautiful dessert.
Ingredients
- 1 egg
- 2 egg yolks
- ½ cup caster sugar 100g
- 300 ml thickened cream
- ⅓ cup passionfruit pulp 80ml
- 1 lemon juice and zest
- Handful of fresh mint leaves
- 2 passionfruit
- lemon curd
- 6 store brought meringues
Instructions
- Line the base and sides of an 8x25cm loaf tin with plastic wrap, allowing the sides to overhang.
- Use an electric mixer to whisk the egg, egg yolks and sugar in a medium heatproof bowl until thick and creamy. While continually whisking, place the bowl over a saucepan of simmering water and whisk for 5 minutes or until mixture doubles in size. Remove from heat and set aside.
- Add half the cream to the egg mixture and gently fold until just combined. Add the remaining cream, passionfruit pulp and lemon juice and fold until just combined. Pour into the prepared pan and place in the freezer for 6 hours or overnight until firm.
- Turn the semifreddo out onto a serving platter. Drizzle with the lemon curd, zest, fresh passionfruit pulp and scatter with mint leaves. Serve immediately.
Notes
Add strawberries to the topping in summer.
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