Baked Blackberry Custard with Meringue
- For the filling
- 12 Ladyfinger
- 3 egg yolks
- 150 milliliters milk
- 150 milliliters Whipped cream
- 150 grams Mascarpone
- 3 tablespoons sugar
- butter (for pan)
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.
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.
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.