Does your mouth water spontaneously when you see this delicious limoncello meringue pie? This cake is a real taste sensation due to the Limoncello and Amaretti biscuits, and is therefore the perfect combination of fresh and sweet.
Ingredients
For 8-10 people
- 200 g Amaretti biscuits
- 200 g butter
- 50 g Crema di Mandorle
- 100 ml Limoncello vinegar
- 150 ml orange juice
- 150 g sugar
- 3 eggs
Read also: ‘Colorful Vietnamese spring rolls for Easter brunch‘
Preparation method
- Crumble the Amaretti biscuits in a food processor.
- Melt 100 grams of butter in a pan and mix it with the biscuit crumbs and the Crema di Mandorle.
- Press the mixture flat on the bottom of a baking pan (Ø 24 cm) and let it set in the refrigerator.
- Heat 100 ml of Limoncello vinegar with the orange juice and 100 grams of butter.
- Split the eggs, mix three egg yolks with 50 grams of sugar and add the vinegar mixture still warm.
- Stir the whole in a bain-marie until a thick cream is formed. Then let it cool in the fridge.
- Beat the split egg whites together with 100 grams of sugar.
- Remove the pie crust from the fridge and pour the Limoncello cream on it.
- Distribute the beaten egg whites over the cake and finally burn it nicely brown with a burner.
Recipe and image:Oil &Vinegar
