Baking

Soft meringue with pineapple and kaffir lime syrup

SoftmeringuewithpineappleAND KAFFIR LIME SYRUP
6
1H

Ingredients

Filling
Soft meringue with pineapple
Kaffir lime syrup

Method

1.To make filling, beat mascarpone, cream, rind, juice and icing sugar in a small bowl with an electric mixer until soft peaks form; fold in mint. Cover, refrigerate until needed.
2.Preheat oven to 160°C/325°F. Grease a 24cm x 30cm x 3cm (91/2-inch x 12-inch x 11/4-inch) rectangular pan; line base and sides with baking paper.
3.Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until thick and glossy and sugar has dissolved (about 8 minutes).
4.Fold in cornflour and vinegar. Spoon meringue into pan; smooth the surface, then make furrows lengthways over half the meringue.
5.Bake meringue for 20 minutes, rotating the pan halfway through cooking time, or until meringue is firm to the touch.
6.Meanwhile, to make kaffir lime syrup, place sugar, the water, lemon grass and lime leaves in a small saucepan. Bring to the boil, over medium heat, stirring until sugar dissolves. Simmer for 1 minute.
7.Stand meringue in pan for 2 minutes before turning out onto a large baking-paper-lined tray dusted with a little icing sugar. Carefully peel away lining paper.
8.Line a second large tray with baking paper, dust with a little more icing sugar. Immediately invert meringue cake onto second lined tray. Cool.
9.Cut meringue in half crossways. Carefully (soft meringue is fragile) place the smooth half on a platter. Spread filling over meringue, top with half of the pineapple and drizzle with a little syrup. Using a wide egg slice or long tart tin base, carefully place remaining meringue on top.
10.Place remaining pineapple in a small bowl with lime segments, mint and a little more syrup; toss to combine. Spoon pineapple mixture on meringue cake; serve drizzled with remaining syrup.

Place any leftover lime leaves in a resealable plastic bag and freeze for another use. Add three or four to a curry, scrunching the leaves first to release the flavour; toss thinly sliced leaves through a tropical fruit salad; or add sliced leaves to a jug of iced water for a refreshing citrus flavour. Mango can be substituted for pineapple.

Note

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