Yvonne Cobb's limoncello berry meringue bake

Limoncello berry meringue bake in the Morning Live studio

On Thursday 30th April, cook Yvonne Cobb joined Morning Live to show us her Limoncello berry meringue bake.

This easy, nutritious and delicious recipe is a celebration of spring. See details and full recipe below.

Ingredients

For the meringues:

  • 600g mixed berries, including blueberries, strawberries and raspberries

  • 400g (approx. 6) plums, halved, stoned and roughly chopped

  • 75g light muscovado sugar

  • 1 vanilla pod or 1 tsp essence

  • 4 medium eggs, whites only

  • 200g caster sugar

  • 2 tbsp cornflour

  • 2 tsp white wine vinegar

For the limoncello cream:

  • 300ml double cream

  • 3 tbsp lemon curd (get good quality one)

  • A drizzle of limoncello (alcohol free versions available)

Method

  1. Preheat the oven to 140°C, gas mark 1. Place the berries (strawberries halved if large), plums and muscovado sugar into a baking dish, or tin measuring about 20x30 cm.

  2. Split the vanilla pod in half, scrape out the vanilla seeds, mix well with the fruits then add the scraped pod.

  3. Place the egg whites in a clean bowl and whisk until soft peaks form. Gradually add the caster sugar 1 tablespoon at a time, whisking well after each addition, until the mixture is stiff and glossy. Add the cornflour and vinegar and whisk until just combined.

  4. Drop large spoonfuls of the meringue mixture on top of the fruits until roughly covered, then bake for 1 hour, until the meringue is crunchy on the outside, and the fruits are tender with a lovely sauce.

  5. Blend double cream with lemon curd (and limoncino if required) until thick and serve. Alternatively you can serve the meringue with ice-cream