- 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
- 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
- 1/2 cup (110g) caster sugar
- 2 tablespoon water
- 1 fresh stalk lemon grass, trimmed, bruised
- 6 kaffir lime leaves
- 1To 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.
- 2Preheat 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.
- 3Beat 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).
- 4Fold in cornflour and vinegar. Spoon meringue into pan; smooth the surface, then make furrows lengthways over half the meringue.
- 5Bake meringue for 20 minutes, rotating the pan halfway through cooking time, or until meringue is firm to the touch.
- 6Meanwhile, 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.
- 7Stand 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.
- 8Line a second large tray with baking paper, dust with a little more icing sugar. Immediately invert meringue cake onto second lined tray. Cool.
- 9Cut 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.
- 10Place 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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