Craving a dessert that perfectly marries bright citrus freshness with indulgent sweetness? Our Limoncello Meringue Cake delivers just that, featuring a crunchy Amaretti biscuit base, velvety limoncello-infused cream, and torched meringue topping for an authentic Italian-inspired treat.
Ingredients
For 8-10 servings
- 200 g Amaretti biscuits
- 200 g butter
- 50 g Crema di Mandorle
- 100 ml Limoncello vinegar
- 150 ml orange juice
- 150 g sugar
- 3 eggs
Read also: ‘Colorful Vietnamese spring rolls for Easter brunch‘
Preparation Method
- Crumble the Amaretti biscuits in a food processor.
- Melt 100 g of butter in a pan and mix with the biscuit crumbs and Crema di Mandorle.
- Press the mixture evenly into the bottom of a 24 cm baking pan and chill in the refrigerator to set.
- Heat 100 ml Limoncello vinegar with the orange juice and 100 g butter.
- Separate the eggs, whisk three egg yolks with 50 g sugar, then incorporate the warm vinegar mixture.
- Stir over a bain-marie until thickened into a creamy custard, then cool in the fridge.
- Whip the egg whites with 100 g sugar to stiff peaks.
- Pour the chilled Limoncello cream over the set crust.
- Spread the meringue over the top and torch to a golden brown.
Recipe and image: Oil & Vinegar
