Recipe: Angel Meringue Cake with Lemon Curd Mousse

ANGEL MERINGUE CAKE
"Growing up, my favorite holiday dessert was mom's Angel Lemon Pie. Her melt-in-your-mouth crust was actually a deep-dish meringue, and the filling was lemon curd folded into whipped cream.

I love the grand look of a tall cake, so I adapted her recipe to create a two-layer meringue confection. For Valentine's Day, we like to splurge and garnish the top with fresh raspberries imported from some sunny climate and tiny edible pansy blossoms. (When Matthew and Julie are helping me, we usually put on candy conversation hearts instead.)

If you've ever had trouble making a meringue, try this recipe. It's foolproof. You'll be so pleased with the results, you'll be sending Valentine's Day wishes my way."


6 egg whites, at room temperature
Large pinch of salt
1 1/2 teaspoons white vinegar
1 1/2 cups superfine sugar
1 tablespoon cornstarch
1 cup heavy (whipping) cream
Lemon Curd Mousse (recipe follows)
Fresh raspberries and edible blossoms such as pansies or small candy hearts for garnishing

Preheat an oven to 350 degrees F. Set aside a parchment-lined baking sheet. Draw two 8-inch circles on the parchment, leaving at least 1 inch between them. (You may need to use two baking sheets.)

TO MAKE THE MERINGUES:
In the clean bowl of a standing mixer fitted with a whisk, on medium-low speed, beat the egg whites until frothy, about 1 1/2 minutes. Increase the speed to medium-high, add the salt and the vinegar, and slowly add the sugar, whisking until thick, about 2 1/2 minutes. Increase the speed to high and whisk until stiff and glossy, about 4 minutes. Sprinkle the cornstarch over the whites during the last minute of beating. Divide the meringue between the parchment circles and gently spread out evenly within each circle.

Reduce heat to 300 degrees F.

Bake in the middle of the oven for 1 hour. Turn off the oven and leave the meringues inside, with the door shut, until completely cool, about 4 hours. The meringue will be almond in color.

WHEN YOU ARE READY TO ASSEMBLE THE CAKE:
Whisk the heavy cream in a bowl with an electric mixer until stiff peaks form. Fold in the lemon curd.

To assemble, place a dollop of the mousse on the cake platter. (This will help keep the meringue stable.) Place one of the meringues on the platter, pressing lightly. Spread half the mousse on top of the bottom layer. Add the second meringue and top it with the remaining mousse. Garnish the cake and platter with raspberries and blossoms.

LEMON CURD MOUSSE
Makes about 1 1/2 cups

6 egg yolks
1/2 cup granulated sugar juice and minced or grated zest of 2 lemons
1/2 cup unsalted butter

In a bowl with an electric mixer, on medium speed, beat the egg yolks and sugar until pale yellow, about 2 minutes. Add the juice, zest, and butter. Transfer to a saucepan. The mixture may appear curdy. Cook over low heat, stirring with a wooden spoon until the mixture becomes smooth and thickens, about 10 minutes. Do not overcook or it will separate. Remove from heat. Pour into a bowl and allow to cool. Cover and refrigerate until you are ready to assemble.

Makes: one 8-inch cake, 6 to 8 servings
Source: Valentine Treats by Sara Perry, Quentin Bacon (Photographer)