Baked Blackberry Custard with Meringue

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Baked Blackberry Custard with Meringue
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
6
For the filling
12
3
150 milliliters
150 milliliters
150 grams
3 tablespoons
For the topping
600 grams
1 tablespoon
2 tablespoons
For the meringue
3
6 tablespoons
also
Butter (for pan)

Preparation steps

1.

For the filling, grease ramekins with butter. Crumble ladyfingers and sprinkle in ramekins. Mix egg yolks, milk, cream, mascarpone and sugar and spread over ladyfinger crumbs. Bake in preheated oven at 150°C (approximately 300°F) for about 20-25 minutes. Remove and let cool.

2.

For the topping, heat blackberries, orange juice and sugar in a saucepan and stir until sugar has dissolved. Remove from heat and spread over egg mixture in ramekins.

3.

For the meringue, mix egg whites and add sugar gradually until stiff. Top berries with a dollop of meringue and bake in preated oven at 200°C (approximately 400°F) for 10-15 minutes. Bake until meringue peaks are golden brown. Serve in ramekins.