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Lemon mousse meringue cake
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Prep Time:
290 minutes
Cook Time:
5 minutes
Total Time:
295 minutes
Lemon cake with luscious meringue topping to spoon and swirl for the perfect balance of zesty and sweet.
Ingredients:
  • 425g store-bought lemon loaf cake, cut into 1cm-thick slices
  • 40.00 gm Caster Sugar
  • 2 passionfruit, halved
  • 12.00 gm powdered gelatine
  • 3 eggs, separated
  • 155g (3/4 cup) Caster Sugar
  • 125ml (1/2 cup) fresh lemon juice
  • 2 tsp finely grated lemon rind
  • 300ml thickened cream
  • 2 egg whites
Instructions:
  • Prepare a 6cm-deep, square 20cm cake pan by lining it with 2 sheets of baking paper, leaving an overhang on the sides. Place the cake in the pan, covering the base, then trim any excess and discard the trimmings.
  • In a small saucepan over low heat, gently mix together the sugar, lemon juice, and 1 tablespoon of water until the sugar completely dissolves. Allow the syrup to cool, then generously brush it over the cake.
  • To make the mousse, place 80ml (1 ⁄3 cup) water in a small heatproof bowl and sprinkle with gelatine. Stir until combined. Create a double boiler by placing the small bowl inside a larger heatproof bowl and adding enough boiling water to reach three-quarters up the side of the smaller bowl. Let it sit for 5 minutes or until the gelatine dissolves, stirring occasionally.
  • In a heatproof bowl, whisk together egg yolks, sugar, and 1 tablespoon of lemon juice until light and creamy. Set the bowl over a pot of simmering water, ensuring it doesn't touch the water, and whisk for 2 minutes until sugar dissolves and the mixture thickens. Remove from heat. Gently fold in the gelatine mixture, lemon rind, and remaining lemon juice. In a separate bowl, whip cream until soft peaks form, then fold into the lemon mixture. Using clean beaters, whip the egg whites in another bowl until soft peaks form, then gently fold into the lemon mixture. Spread the lemon mixture over cake and chill in the fridge for 4 hours until set.
  • For the Italian meringue, dissolve sugar in 60ml (1⁄4 cup) water over medium-low heat in a saucepan, brushing the sides with a wet pastry brush. Increase heat and cook until syrup reaches 115°C without stirring. Whip egg whites in a stand mixer until soft peaks form. Slowly add syrup while mixing on low, then increase to high speed and whisk until stiff and glossy for 4-5 minutes.
  • Gently lift the mousse cake out of the pan using overhanging paper and place it on a plate. Transfer the meringue to a piping bag fitted with a plain nozzle, and pipe it onto the cake. Caramelize the meringue using a cook’s blowtorch. Just before serving, drizzle with passionfruit pulp.

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