|
|
Ingredients:
Meringue:
4
egg whites
1/4
teaspoon cream of tartar
1
cup sugar
1
teaspoon vanilla
Filling:
1
cup whipping cream, whipped
1/4
cup lemon curd
1
cup Häagen-Dazs® Zesty Lemon Sorbet
1
cup Häagen-Dazs® Raspberry Sorbet
1/2
cup fresh raspberries
1/2
cup fresh blueberries
|
|
Preparation:
1. Heat oven to 300°F. Line cookie sheet with parchment or brown paper. Draw 10-inch circle on paper. In large bowl, beat egg whites and cream of tartar at medium speed until foamy. Gradually add sugar one tablespoon at a time, beating at high speed until stiff peaks form and sugar is almost dissolved, about 6 minutes. Beat in vanilla.
2. Spoon meringue onto circle on paper-lined cookie sheet. Shape into a 10-inch circle, building up sides with back of spoon.
3. Place in 300°F. oven. Immediately reduce oven temperature to 250°F.; bake for 50 to 60 minutes or until firm and dry to touch. (Inside of meringue will still be soft.) Remove from oven; cool on wire rack for 1 hour. Carefully remove meringue from paper.
4. To serve place cooled meringue on serving plate. In small bowl, beat whipping cream until soft peaks form. Gently stir in lemon curd. Spread lemon curd mixture evenly in meringue shell. Alternate small scoops of sorbet flavors on top of lemon curd mixture. Top with raspberries and blueberries. Cut into wedges. Serve immediately.
10 servings
view nutrition facts
|