Name: Meringue crumble with lemon cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram frozen mixed berries; 125 gram strawberries, halved; 1 teaspoon ground cinnamon; 2 teaspoon cornflour; 1/4 cup raspberry jam, warmed; 300 millilitre thickened cream; 1/3 cup bought lemon curd; 50 gram vanilla mini meringues, coarsely crushed; 50 gram flaked almonds, lightly toasted

Ingredients

500 gram frozen mixed berries

125 gram strawberries, halved

1 teaspoon ground cinnamon

2 teaspoon cornflour

1/4 cup raspberry jam, warmed

300 millilitre thickened cream

1/3 cup bought lemon curd

50 gram vanilla mini meringues, coarsely crushed

50 gram flaked almonds, lightly toasted

Method

1.Preheat oven to 180°C/160°C fan forced.

2.Combine mixed berries, strawberries and cinnamon in a bowl. Transfer to a 1.5-litre (6-cup) ovenproof dish. Place on a baking tray.

3.Sprinkle cornflour over berries. Add jam; toss to combine. Bake for 15 minutes or until bubbling. Stand for 1 minute.

4.Meanwhile, using an electric mixer, beat cream in a bowl until firm peaks form. Fold through lemon curd until just combined.

5.Sprinkle meringue and almonds over hot berry mixture. Serve crumble with lemon curd cream.

Omit almonds. To ensure berries keep their shape during cooking, use them frozen, not thawed. Don’t overcook the berries or they’ll become mushy. Use frozen raspberries, frozen blueberries or halved frozen pitted cherries instead of mixed berries. Price will vary. Best flavour: Choose fresh fruit that’s ripe, with no soft patches. Golden colour: For a perfectly cooked crumble, preheat your oven for at least 10 minutes before baking. Top topping: Don’t let crumbles go soft – they’re best served on the day they’re cooked.
Note

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Ingredients

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