Old-fashioned ambrosia pudding is a mixture of fruit, nuts, marshmallows and cream. Here they are served in individual cups with a lemon meringue top.
Ingredients
- 100g caster sugar
- 100ml water
- 2 egg whites
- 1 tsp lemon juice
- 1/2 cup cream
- 1/2 cup sour cream
- 1 tbsp caster sugar, extra
- 1 tsp vanilla essence
- 3/4 cup toasted walnuts, chopped
- 1 cup shaved coconut
- 1 cup mini marshmallows
- 150g glace cherries (reserve 6 for garnish)
- 1 punnet strawberries, hulled and chopped
- 2 mandarins, peeled and chopped
Method
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Step 1Place caster sugar with 100ml water in a small saucepan. Bring to the boil while stirring until the sugar has dissolved, then leave to simmer until the mixture reaches 120C. Meanwhile, place egg whites and lemon juice in the bowl of a stand mixer with the whisk attachment and whip until stiff. With the motor running, slowly pour in hot sugar syrup. Continue whisking for 3-4 minutes until the outside of the bowl has cooled and the meringue is thick and stiff. Spoon into a piping bag with a star nozzle attached and refrigerate until ready to serve.
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Step 2Whip cream and sour cream together with extra sugar and vanilla until thick. Add remaining ingredients and stir gently to combine. Distribute between six serving glasses. Refrigerate until ready to serve.
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Step 3Just prior to serving, pipe a crown of meringue onto the top of each glass. Use a blow-torch to burnish (optional). Top with a reserved glace cherry.
Recipe Notes
The Italian meringue crown gives these puddings a hint of lemon meringue pie. Replace with a store-bought meringue for a simple hack.
You can alternate some of the ingredients - pecans can be used instead of walnuts; blueberries and raspberries would be delicious; you could use tinned pineapple and peaches.
Recipe and photo by Greer Worsley.
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