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    Chocapic® Meringues nests with lemon & strawberry

    A new twist on an old favourite dessert that is bursting with fruity, crunchy, chocolate flavours. Clean plates all round!
    Preparation Time
    1 h
    Cooking Time
    3 h
    Cooling Time
    Skill Level
    Serving Size


    • The meringue:
    • 2 egg whites
    • Double of the weight in powdered sugar
    • The lemon mousse:
    • 300 g lemon curd
    • 250 ml cool liquid full cream (30-35 % fat)
    • 2 leaf of gelatine
    • The filling:
    • 6 strawberries
    • Few Pop-Corns and CHOCAPIC®


    The meringue

    • Pour the whites in a salad bowl that resist to the water bath.
    • Weigh them and put the double of the weight in powdered sugar.
    • Start to mix with a whisk to incorporate the sugar.
    • Bring to a simmer the water in a pan, and add the salad bowl on the top.
    • Whisk with an electric mixer.
    • Gradually, the whites will slightly thicken under the influence of heat, take volume and become shiny.
    • Once the meringue is compact, remove the salad bowl from the bath.
    • Continue to whisk for 5 minutes.
    • Turn upside down a cup muffin pan on a baking sheet.
    • Fill the meringue into a parchment bag (5mm) and realize spirals around the domes.
    • Heat your oven, fan-assisted, 100 to 110°C and bake for 3 hours.
    • Remove from oven, let cool and stock in the freezer for an hour.
    • It will allow you to unroll the domes easily.

    The lemon mousse 

    • Pour the lemon custard in a small pan.
    • Plunge the gelatine sheet in a cold water bowl, in order to soften it.
    • Heat on a low heat the cream, without stopping mixing and add the gelatine sheet.
    • Incorporate it with a whisk and remove from the heat.
    • Pour the cream in a salad bowl and rapidly whisk until it become firm.
    • In 4 times, pour the lemon custard in the cream and gently mix with a spatula.
    • Stock the mix in your refrigerator for, at least, 2 hours.

    The service

    • When you serve, fill the lemon custard into a pastry bag fitted with fluted tip and fill the meringues.
    • Do it softly, the meringues are fragile.
    • Lay the meringues on the dessert plates.
    • Wash the strawberries and cut them in dice.
    • Add them to the lemon custard.
    • Add few Pop corns and CHOCAPIC® and serve without waiting.