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Step 1: Whip the Cream
In a large mixing bowl, whip the cold heavy cream with the vanilla extract and powdered sugar (if using) until soft peaks form. Be careful not to overwhip—it should be soft and fluffy.
Step 2: Fold in the Mascarpone
Gently fold the mascarpone cheese into the whipped cream until smooth and fully combined. The mixture should be thick, creamy, and luxurious.
Step 3: Swirl in the Lemon Curd
Spoon in the lemon curd and lightly swirl it through the mascarpone mixture using a spoon or spatula. Don’t overmix—you want beautiful ribbons of lemon curd throughout for bursts of citrus flavor.
Step 4: Add Meringue Chunks
Gently fold in most of the crushed meringue pieces, saving a few for topping. These will add a delightful crunch and a sweet, airy texture.
Step 5: Assemble & Serve
Spoon the mixture into individual dessert glasses or layer it in a trifle dish. Top with extra meringue pieces, lemon zest, and optional fresh berries. Serve immediately for crunch, or chill for 30 minutes if you prefer a softer texture.
🍴 Tips & Variations:
- Make it a Parfait: Layer with crushed shortbread or graham crackers for a parfait-style dessert.
- Add Berries: Raspberries or blueberries pair beautifully with lemon and mascarpone.
- Go Homemade: Use your own lemon curd and meringue for an all-from-scratch version.
- Low Sugar Option: Use unsweetened whipped cream and reduce or skip the powdered sugar.
🌞 Perfect For:
- Spring and summer gatherings
- Afternoon tea or brunch
- Light dessert after a big meal
- A quick and classy treat for guests
🥄 Final Thoughts:
Lemon, Mascarpone & Meringue Chunks is the kind of dessert that looks fancy but takes minimal effort—making it the perfect go-to for last-minute entertaining or an indulgent treat just for yourself. The balance of rich mascarpone, zingy lemon, and sweet, airy meringue creates an irresistible combination that feels light yet decadent with every bite.
Once you try it, this might just become your new favorite no-bake dessert!
Would you like a version of this recipe in parfait or layered trifle style? I can share more serving ideas!
