Ingredients

Method

For the tuille:
• 4 free-range egg whites
• 125 g caster sugar
• 125 g flour
• 1 t vanilla extract
• 1 lemon, zested
• 100 g butter, melted
For the lemon curd:
• 4 large lemons, zested and juiced
• 350 g caster sugar
• 4 large free-range egg yolks
• 225 g cold butter, cubed
• 2 x 250 g tubs Woolworths Ayrshire ricotta
• 1 cup limoncello
• 2 x 250 g tubs crème fraîche
For the meringue:
• 4 free-range egg whites
• 250 g caster sugar

Method

Ingredients

1. Cut out a circle 10 cm in diameter using baking paper, then cut the circle into 4 triangles. These will be your templates.

2. To make the tuille, mix the ingredients, then chill for 10 minutes.

3. Preheat the oven to 180°C. Thinly spread some of the mixture onto each template and bake for 10–13 minutes, or until lightly golden. Repeat 6 times so you have 6 layers, reusing the templates.

4. To make the lemon curd, rub the lemon zest into the sugar using your fingertips.

5. Mix the sugar, lemon juice and egg yolks in a saucepan and cook over a low heat, stirring continuously, until it just starts to thicken.

6. Remove from the heat and gradually add the butter. Allow to cool, then chill.

7. Place the ricotta, limoncello and crème fraîche into a mixer and beat until smooth, then fold in the lemon curd.

8. To make the meringue, using a very clean mixing bowl and a very clean whisk, whisk the egg whites until foamy, then slowly add the sugar and beat until light, fluffy and shiny.

9. To assemble, arrange the tuille triangles into a circle, top with the curd, then pile on the meringue to make peaks. Gently toast using a blowtorch.

Find more meringue recipes here

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Jacqueline Burgess  and Emma Barbieri