Amaretti and Lemon Meringue Puddings

Frank Bordoni stirs-up a sweet sensation with his meringue-topped Amaretti dessert, based on the well-loved classic, queen of puddings
By Frank Bordoni
Amaretti and Lemon Meringue Puddings
  • Rating:
  • Serves: 6-8
  • Cook Time: 40 minutes
  • Prep Time: 50 minutes
  • Effort: medium


For the puddings

  • 1 litres milk
  • 225 g amaretti biscuits
  • 85 g unsalted butter, melted
  • 85 g caster sugar
  • 3 egg yolks
  • 1 shots limoncello liqueur
  • 1 lemon, grated zest and juice

For the meringue

  • 3 egg whites
  • 1/2 tsp white wine vinegar
  • 85 g caster sugar


1. Preheat the oven to 180C/gas 4. Pour the milk into a heavy- based saucepan and bring to the boil.

2. Scatter over the biscuit crumbs and remove from the heat.

3. Whisk together the butter, sugar, egg yolks, lemon liqueur and rind and zest. The mixture should be pale in colour.

4. Pour over the milk and crumb mixture and spoon into 6-8 buttered ramekins. Place the ramekins in a roasting tin and pour in enough hot water to reach about halfway up the sides of the ramekins. Bake for about 30 minutes, or until set.

5. Remove from the oven and leave to cool.

6. Increase the oven temperature to 220C/gas 8. Whisk the egg whites until they resemble soft peaks, and gradually add the caster sugar and vinegar.

7. Continue whisking until the meringue is thick and glossy. Use a dollop of meringue to top each pudding.

8. Bake for 6-8 minutes, until the meringue is golden. Serve straight away.

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