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If you're looking for a decorative dish for Easter then this is an easy recipe and fun to do with the kids. The boys used the excess for decorations so we had a farmyard of furry chicks all round the kitchen.
Ingredients:
For the meringues:
300g caster sugar
6 eggs
¼ tsp cream of tartar
For the lemon mascarpone:
400g mascarpone
300ml double or whipping cream
50g sugar
½ tsp vanilla bean paste
Zest & juice of 1 lemon
To decorate:
Mini eggs
Chicks Sugar decorations
Edible confetti strands
Method:
For the meringues:
Preheat oven to 95c. Line 2 baking trays with parchment paper.
In a large bowl whisk the egg whites with the cream of tartar on high speed until you have a soft foam. Turn the speed down and gradually add the sugar while the whisk is still going, then turn back to high and continue whisking until you have stiff peaks.
Transfer the mixture to a large piping bag with a large star nozzle, then pipe out the nests to about 8cm circles. Start from the centre and spiral out, building up the nest walls. Place in the oven for 2.5 hours. Once ready allow to fully cool.
For the lemon mascarpone:
Mix the mascarpone with the sugar, lemon juice, zest and the vanilla. Whisk the cream until you have soft peaks, then fold in the mascarpone mixture. Fill a piping bag, snip the end and then pipe large dollops into the prepared nests.
Decorate with mini eggs, confetti strands and chicks.
Enjoy.
Gaby Van Clarke
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Such is the power of advertising in my formative youth, that the words ‘Bakewell tart’ seem inextricably linked to Mr Kipling.
Trust me, this tastes nothing like it’s been living in a box on Tesco’s shelves these last months…
