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Warm lemon curd on baked chocolate sprinkles with fresh berries and meringue dots

The lemon curd on chocolate crumble with fresh berries and meringue dots provides a sweet and sour note.

For the chocolate sprinkles

75 g butter
75 g sugar
100 g flour
15 g cocoa

How to do it:

Chocolate sprinkles

  1. Knead all ingredients in a bowl, put everything on a baking paper and bake in the oven at 180°C for about 10 minutes.
  2. Then leave to cool.

Lemon curd

  1. Put all the ingredients except the butter in a bowl on a bain-marie and whisk until a rose forms.
  2. Remove from heat and then blend in the butter.
  3. Preheat an ISI thermos bottle and pour in the lemon curd.
  4. Add one ISI cream cap.

Meringue dots

  1. Whip the egg whites with the salt, gradually adding the powdered sugar.
  2. Place the mixture in a pastry bag and pipe small dots.
  3. Let dry in the oven at about 80°C for at least 1 ½ hours, or in a warm place for several days.
  4. Now use as desired for decorating.
Warmer Lemon-Curd auf gebackenen Schokoladenstreuseln mit frischen Beeren und Baiser-Tupfen
Our tip

Fresh berries, mint or a raspberry fruit powder are very suitable as decoration.



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Warmer Lemon-Curd auf gebackenen Schokoladenstreuseln mit frischen Beeren und Baiser-Tupfen
 

Ingredient list

For the lemon curd

100 g sugar
125 g whole egg pasteurized
125 ml lemon juice
125 g chopped butter

For the meringue dots

100 g pasteurized egg whites
200 g powdered sugar
Pinch of salt