Quick and easy dessert that will be sure to please your guests this festive season.
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Serves: 8 people
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This dessert can be made at any time, as the two main ingredients are store cupboard items. You can swap out the redcurrants for raspberries if preferred, but the tart redcurrants help to balance the sweetness of the meringue.
Whip the cream until firm.
Place six of the meringue nests in a circle on a serving platter. Spoon on half the whipped cream, then drop spoonfuls of lemon curd on top of the cream. Top with a second layer of meringue nests, sitting the meringues over the gaps in the lower tier. Spoon on the remaining cream and lemon curd, then decorate the top with the redcurrants and fresh mint. Refrigerate immediately until needed.
You can make this up to 1½ hours ahead but no longer, as the meringues will lose their crunch. Use a thin sharp knife to cut into portions.