Description
A delicate, crisp meringue wreath topped with zesty lemon mascarpone cream and fresh seasonal berries, perfect for spring celebrations.
Ingredients
Scale
For the Crust:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup mascarpone cheese
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- Zest and juice of 1 lemon
- Assorted fresh berries (strawberries, raspberries, blueberries)
- Edible flowers for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
- In a clean, dry bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form.
- Gently fold in cornstarch, vinegar, and vanilla extract until just combined.
- Spoon meringue onto the parchment circle, shaping into a wreath with a hollow center. Bake for 1.5 hours, then turn off oven and let cool completely inside.
- For the cream, beat mascarpone, heavy cream, powdered sugar, lemon zest, and lemon juice until smooth and spreadable.
- Once meringue is cool, top with lemon mascarpone cream and arrange berries and edible flowers on top. Serve immediately.
Notes
You can customize the seasonings to taste.