Egg whites – 2

Golden caster sugar – 120g

salt – a small pinch

Lemon Cream

Lemon curd – 100g (from this Delia Smith recipe , I added a sprig of basil and seived the curd before cooling)

double cream – 160g

Crystallised Basil

from this recipe – 1 leaf per meringue

Decoration – 3 raspberries per meringue


Meringue: Place the egg whites in a clean bowl with the salt and whisk until stiff peaks form.  Add the sugar a little at a time.  Once it has all been incorporated, whisk for a further five minutes until the mixture is very thick and glossy.  Pipe into 10-12 small nests (I used a Wilton 1D nozzle).

Bake in the centre of the oven at 120C for 35 minutes and then switch the oven off and leave the meringue to cool completely (without opening the oven door).

Lemon Cream: Make the lemon curd according to the recipe linked above.  Cool completely and then place in a bowl along with the cream and whip until thick.  Pipe into the centre of the cooled meringue nests.

Decoration: Make the crystallised basil according to the recipe linked above.  Add three raspberries to the top of the meringue and place a basil leaf on top.