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.
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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