SOFT MERINGUE WITH PINEAPPLE AND KAFFIR LIME SYRUP
SERVES 6
7 egg whites
1¾ cups caster sugar
2 tsp cornflour
2 tsp white vinegar
1 small ripe trimmed pineapple (800g), peeled, chopped
2 limes, segmented
2 tbsp small fresh mint leaves
250g mascarpone cheese
½ cup thickened cream
1 tsp finely grated lime rind
2 tsp lime juice
1 tbsp icing (confectioners’) sugar 1 tbsp finely chopped fresh mint
½ cup caster sugar
½ cup water
1 fresh stalk lemongrass, trimmed, bruised
6 small kaffir lime leaves
1 To make the filling, beat mascarpone, cream, rind, juice and icing sugar in a small bowl with an electric mixer until soft peaks form, then fold in mint. Cover and refrigerate until needed.
2 For the kaffir lime syrup, place sugar, water, lemongrass and lime leaves in a small saucepan. Bring to the boil, over medium heat, stirring until sugar dissolves. Simmer for 1 minute. 3 Preheat oven to 160°C. Grease a 24cm x 30cm x 3cm pan and line base and sides with baking paper, extending paper 2cm over the sides.
4 Beat egg whites in a large bowl with electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until thick and glossy and sugar has dissolved (about 8 minutes). Fold in cornflour and vinegar. Spoon meringue into pan and smooth the surface, then make furrows lengthways over half the meringue.
5 Bake meringue for 20 minutes, rotating the pan halfway through cooking time, or until meringue is firm to the touch. Stand meringue in pan for 2 minutes before turning out onto a large baking paper-lined tray dusted with a little icing sugar. Carefully peel away lining paper. Line a second large tray with baking paper, dust with a little more icing sugar. Immediately invert meringue onto second lined tray. Leave to cool.
6 Cut meringue in half lengthways. Carefully (soft meringue is fragile) place the smooth half on a platter. Spread filling over meringue, top with half of the pineapple and drizzle with a little syrup. Using a wide egg slice or long tart tin base, carefully place remaining meringue on top.