Meringata with Ginger and Cream
Meringata with ginger and cream is a quick Italian-style dessert built on contrast: crisp meringue folded into lemon-scented whipped cream. Chopped preserved ginger adds a sweet, sharp heat that keeps the cream from feeling heavy. The lemon zest and juice are whipped in with the cream, so the citrus runs all the way through. Assemble it at the last minute and the meringue stays crunchy in places, soft in others.
Instructions
Zest the lemon, then juice it and strain out the pulp and seeds. Stir the strained juice and the zest together in a bowl.
Pour the heavy cream into the lemon mixture and stir to combine.
Whip the cream until it forms soft peaks, meaning it holds a shape but the tips still slump gently when you lift the whisk.
Fold in the powdered sugar until it disappears into the cream, then fold in the chopped preserved ginger.
Just before serving, crumble the meringue cookies into the cream and fold them through gently. Serve at once, because the meringue softens and dissolves into the cream if it sits.
Make it personal.
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