Lemon Meringue Baked Alaskas
From Every Day Kitchen by Natalie Oldfield
Photography by Todd Eyre
- 200 g piece of sponge
- 4 scoops passion fruit ice cream
- 1 cup lemon curd
- 4 egg whites
- ¾ cup sugar
Cut sponge to fit bases of 4 round moulds or small souffl é dishes. Place a scoop of ice cream on top of sponge then pour over lemon curd and cover with more sponge.
Place in freezer overnight.
Preheat oven to 200°C.
With an electric beater, beat the egg whites until stiff. Pour in sugar and beat until smooth and glossy.
Use a knife to loosen the sponges from the moulds and place them on a baking tray.
Cover each sponge with meringue and bake for 6–8 minutes until meringue has set and is starting to lightly brown. Serve immediately.
Stephen Morris’s wine recommendations
Saint Clair (Block 9) 2010 Riesling. Just a light 9% alcohol and with 50 grams residual sugar per litre this is light and sweet but not cloying. It has preserved lemon and candied lemon rind flavours.
Isabel Noble Sauvage 2006. This pulls out all the stops. A funky ripe nose with passionfruit and lemon curd to the fore. A viscosity on that palate that coats the mouth. Full on richness.
Non alcoholic drinks:
The non drinkers could always make their favourite homemade lemonade as a match for this dessert. I’d suggest doubling up on the sweetener though – use honey and sugar, fresh lemon juice and soda.