It’s been a beautiful day here in the East Neuk. One of the rare days that there isn’t a wind off the sea, and so perfect for a BBQ. Generally, the main course is taken care of with our own steaks but pudding is more difficult. Of course strawberries and cream are always a crowd pleaser but sometimes it’s nice to have something more. This recipe for toasted pistachio meringue cake with lemon and raspberry cream is absolutely delicious, looks impressive and is really simple to put together.
When my husband and I first got married he bought me vouchers for a cook school every birthday, Christmas and anniversary, I think he was trying to tell me something. Let’s Cook Scotland is based near Abernethy in the north of Fife and is brilliant. This recipe is from one of the summer courses I attended. I’ve made it numerous times for family teas and parties and everyone remarks on how lovely it is.
Try it, I’d love to hear what you think of it.
- Rapeseed oil, for greasing
- 150g toasted pistachios
- 5 egg whites
- 280g golden caster sugar
- 1 tbsp white wine vinegar
- 300ml pot double cream
- Icing sugar or dusting
- 2-3 tbsp Ardross lemon curd
- 200g fresh raspberries
Heat the oven to 190C/170C fan/gas 5.
Line 2 x 20cm sandwich tins with foil, then lightly oil the foil.
Whizz the nuts in a processor until finely ground.
Whisk the egg whites in a bowl until they form stiff peaks. Whisk in most of the sugar, a spoonful at a time, until the mixture is stiff and glossy. Stir the rest of the sugar into the nuts, then fold into the meringue with the vinegar. Divide between the tins and level the tops.
Bake for 40-45 mins until firm, then cool in the oven. When the meringues are cold, carefully peel off the foil.
To serve, whisk the cream and lemon curd together until soft stiff. Put one of the meringues , top-side down, on a plate, then spread with the cream and scatter over the raspberries. Put the other meringue layer on top and dust generously with icing sugar.
