Cooking with Booze: Limoncello Meringue Pudding

It's Saturday, it's sunny and we all deserve a tasty treat after another long working week. I don't know about you, but I fancy something sweet.

I'm a big lemon fan - but I've been even more so since I read Tim's post on his trip to the beautiful Amalfi coast, where he tried some proper limoncello made with real amalfi lemons.

I'm now convinced you should always have a bottle of limoncello in the cupboard (it makes a mean raspberry, limoncello and basil martini) but I haven't tried making a limoncello dessert before.

This week, the people at Dr Oetker sent me this boozy limoncello meringue pudding and it's so ridiculously easy (but mega, mega tasty - kind of like a lemon eton mess) that I just had to share it with you.

It's the perfect thing for a laid back dinner with friends - you don't even have to cook anything! Any pudding that means I have more time for being lazy and drinking wine is a hit with me.

WHICH LIMONCELLO? I recommend the Santa Marta Limoncello (£14.59 at Waitrose, and also at Ocado and others) which uses real Italian lemons.
TOP TIP: Chill your limoncello in the fridge for at least two hours before using it in the recipe - nothing beats ice cold limoncello.


Dr Oetker's cheaty limoncello meringue pudding recipe 
(serves four to six, depending on how greedy you are! So... four then.)

Ingredients

• 300ml double cream
• 6 meringue nests, broken into bits
• 2 tbsp (just over one shot) chilled limoncello
• 2 to 3 tbsps (around 30 to 45g) lemon curd
• Zest of a lemon and a lime
• 30g toasted flaked almonds
• Handful of mint leaves

How to Make It

1. In a large bowl, whip the double cream until it forms soft peaks.
2. Gently fold in the broken meringues and the limoncello, then mix the lemon curd through roughly so it makes a lovely ripple effect.
3. Divide the mixture between your prettiest individual glasses (four if you like good portions, six if you prefer things on the lighter side) and garnish the dessert with the lemon & lime zest, toasted almonds and a sprinkling of mint leaves.