See the recipes below for some of the delicious creations you can make with Barker’s New Zealand.
Lemony Eton Mess
Serves: 4
=R1=
Raspberry & Coconut Mug Pudding
Serves: 1
=R2=
Strawberry Cheesecake Jar
Makes: 4
=R3=
Servings
4
Prep time
Cook time
Recipe
Ingredients
- Meringues
- 3 egg whites
- 150g caster sugar
-
- 1 pot Barker’s Lemon Curd
- 600mL whipping cream
- 6 tbsp icing sugar
- 125g blueberries
Method
- Preheat oven to 120°C or 100°C fan-forced. Line 2 baking sheets with greaseproof paper.
- Beat egg whites using electric whisk until soft peaks form. Gradually add sugar, a tbsp at a time, whisking well after each addition until all sugar has been added.
- Continue to whisk meringue for a few mins more until very thick and glossy and forming stiff peaks.
- Fit piping bag with large plain or star nozzle and fill piping bag with meringue mixture, twisting top closed. Pipe small dollops, slightly spaced apart on prepared trays.
- Bake for about 1 hour, swapping trays over at 30 mins. They are ready when they can be lifted off the paper in one piece. If bottom comes away they aren’t ready yet.
- To assemble, add icing sugar to cream and whip until soft peaks form.
- Add layer of meringues to bottoms of four glasses. Top with spoonful or 2 of lemon curd, a few blueberries and some cream. Repeat until you have reached top of glass then crush meringue on top.
- Serve immediately.
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