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Blueberry Almond Meringue Cake with Limoncello Cream Filling

Blueberry Almond Meringue Cake with Limoncello Cream Filling

Dr. JJ has a delicious gluten-free dessert to prepare for upcoming Easter.
Ingredients
  • 3 cup granulated sugar – divided
  • ¾ cup freeze dried blueberries
  • 10 large egg whites at room temperature
  • ½ tsp cream of tartar
  • pinch of kosher salt
  • ¾ tsp almond extract
  • 16 ounces whipping cream, chilled
  • 1 cup granulated sugar
  • pinch of kosher salt
  • ½ tsp vanilla extract
  • ¼ cup limoncello
  • zest of 1 lemon (preferably meyer)
  • juice of ½ lemon
  • 2 pints fresh blueberries, washed and drained
  • fresh mint sprigs or petals from organic lavender or yellow roses
Materials
  • Parchment paper – 3 sheets
  • ½ sheet pans – 3
  • food processor or coffee grinder
  • Stand mixer or hand beater with whisk attachment
  • Piping bag and large star or plain tip – or a clean large zip-loc freezer bag

Tips

Make your meringues on a dry day, and when baking prop the oven open with a chopstick to allow any moisture to escape

Dried fruit won’t work for this recipe. Look for freeze dried blueberries. Strawberries, unfortunately, get a little medicinal tasting, so pass on those.

If you have meyer lemons for the filling, all the better. They have a hint of orange and their juice is less acidic when added to the whipped cream.

Using defrosted egg whites or older egg whites will result in a loftier meringue.

Make sure your mixing bowl and beaters have ZERO fat on them.


Filling

Whip the chilled cream in a large bowl until it starts to thicken. Add the sugar, a pinch of salt and vanilla extract until you have soft peaks. Add the limoncello, zest and juice of half the lemon and whip until stiffer. Cover and refrigerate until ready to use.

To Assemble (and do this a few minutes before serving):

Place the ugliest or broken layer of meringue on a decorative plate or cake stand. Add a cup of the whipped cream and spread to the edge. Scatter some fresh blueberries. Add the next meringue, whipped cream, and blueberries. Put the prettiest layer on top. You can spread or pipe the remaining whipped cream, top with the remainder of the blueberries, some rose petals or mint leaves and place a fresh rose at the base of the cake. Serve immediately. Do NOT refrigerate as the meringues will sweat and melt.
Slice. Eat. You are so welcome! Happy Easter!

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