Dessert

Apricot and ginger curd meringues

Name: Apricot and ginger curd meringues
Prep time: 420 min
Cook time: 15 min
Total time: 435 min
Yield: 4
Ingredients: 200g dried apricots; 2 eggs, plus 2 yolks; 1/2 cup (110g) caster sugar; 1 tablespoon finely grated ginger; 80g unsalted butter, chopped; Grated zest and juice of 1 lemon; 125g mascarpone cheese; 2 tablespoons icing sugar, sifted; 4 meringues (we used almond) (see note); Finely chopped glace ginger, to serve

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by delicious. team

delicious. team

Oct 03, 2015

Make a decadent ginger-laced curd, then use it to fill light meringues for this impressive dessert by Georgina Kaveney.

200g dried apricots
2 eggs, plus 2 yolks
1/2 cup (110g) caster sugar
1 tablespoon finely grated ginger
80g unsalted butter, chopped
Grated zest and juice of 1 lemon
125g mascarpone cheese
2 tablespoons icing sugar, sifted
4 meringues (we used almond) (see note)
Finely chopped glace ginger, to serve

Method

1.

Soak apricots in a bowl of water overnight.
2.

The next day, drain apricots, then place in a pan, cover with water and bring to the boil. Reduce heat to medium-low and simmer for 12-15 minutes until apricots are very soft and plump. Drain, allow to cool, then puree in a blender until smooth.
3.

Whisk the eggs, yolks and sugar in a heatproof bowl until smooth. Whisk in the apricot puree, grated ginger, butter, lemon zest and juice. Place the bowl over a pan of simmering water (don't let the bowl touch the water). Whisk continuously for 12-15 minutes until thickened. Strain apricot curd, then pour into sterilised jars. Cool, then store in the fridge for up to 2 weeks.
4.

Stir mascarpone with icing sugar until smooth. Place the meringues on serving plates and break open. Fill each with 2 tablespoons curd and a dollop of the mascarpone, then serve garnished with glace ginger.