Off Piste Puds & Cakes - Part 4

Back in February, whilst out in the park throwing some back threes and tweaking out a few methods, the chalet elves looked at the kickers and, ever with their minds on the test kitchen, began dreaming of big billowy meringues. Once home a rummage in the fridge revealed a jar of homemade lemon curd and some local myrtles in the freezer. What if…?

Okay, so creating meringues that resemble the Roc de’enfer or the top of the Saluire takes time and care. But bashing them up, folding in the curd to whipped cream and bunging the lot into a brandy glass with a gay abandon of fruit and you’ve got a simple but extremely delicious dessert. Here at VIP we make everything from scratch but if you're looking for a delcious dessert and don't have a lot of time, this is an easy one to throw together in a trice. 

- A pack of ready-made meringues
- One jar of lemon curd
- Double cream, whipped to soft peaks
- Fresh blueberries or frozen (but defrosted) myrtles

Bash up the meringues into chunks small enough to fit inside a brandy glass. Sprinkle a layer into the bottom. 

Fold some lemon curd into some whipped double cream and blob a spoonful into the glass on top of the crumbled meringue.

Sprinkle on some blueberries. Then repeat the method, layering up to the top of the glass. Easy!