adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Apricot and ginger curd meringues
Apricot and ginger curd meringues
0 Likes
Prep Time:
420 minutes
Cook Time:
15 minutes
Total Time:
435 minutes
Create a luxurious ginger curd to fill delicate meringues for a stunning dessert.
Ingredients:
  • 200g dried apricots
  • 2 eggs, plus 2 egg yolks
  • 110g caster sugar
  • 20.00 ml finely grated ginger
  • 80g unsalted butter, chopped
  • Zest and juice of 1 lemon
  • 125g mascarpone cheese
  • 24.00 gm icing sugar, sifted
  • 4 meringues (we used almond) (see note)
  • Finely chopped glace ginger, to serve
Instructions:
  • Let apricots luxuriate in a bowl of water overnight.
  • The following day, drain apricots and place them in a pan. Cover with water and boil. Simmer over medium-low heat for 12-15 minutes until apricots are soft and plump. Drain and let cool, then blend into a smooth puree.
  • In a heatproof bowl, vigorously whisk together the eggs, yolks, and sugar until smooth. Incorporate the apricot puree, grated ginger, butter, lemon zest, and juice. Set the bowl over a pan of simmering water, ensuring it doesn't touch the water. Whisk constantly for 12-15 minutes until the mixture thickens. After straining the apricot curd, transfer it into sterilized jars. Allow it to cool before storing in the refrigerator for up to 2 weeks.
  • Mix mascarpone and icing sugar until silky. Arrange meringues on plates, crack them open, and stuff each with 2 tablespoons of curd and a spoonful of mascarpone. Finally, top with glazed ginger before serving.

Similar Recipes