Soft meringue with pineapple and kaffir lime syrup

  • 1 hr cooking
  • Serves 6
  • Print


  • 250 gram mascarpone
  • 1/2 cup (125ml) thickened (heavy) cream
  • 1 teaspoon finely grated lime rind
  • 2 teaspoon lime juice
  • 1 tablespoon icing sugar
  • 1 tablespoon finely chopped fresh mint
Soft meringue with pineapple
  • 7 egg whites
  • 1 3/4 cup (375g) caster sugar
  • 2 teaspoon cornflour
  • 2 teaspoon white vinegar
  • 1 small ripe trimmed pineapple (800g), peeled, chopped
  • 2 limes (230g), segmented
  • 2 tablespoon small fresh mint leaves
Kaffir lime syrup
  • 1/2 cup (110g) caster sugar
  • 2 tablespoon water
  • 1 fresh stalk lemon grass, trimmed, bruised
  • 6 kaffir lime leaves


Soft meringue with pineapple and kaffir lime syrup
  • 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.

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