Floating meringues with granola

Float poached meringue clouds on a sea of curd and caramel nuts for this delicate dessert
By James Martin
Floating meringues with granola
  • Rating:
  • Serves: Makes 12-16
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the lime curd

  • 100 ml condensed milk
  • 2 limes, juiced and zested

For the caramel

  • 100 g caster sugar

For the snow eggs

  • 1 litre milk
  • 1 vanilla pod, seeds removed
  • 4 egg whites
  • 200 g caster sugar

To serve

  • 50 g granola
  • 25 g pistachio nuts, chopped

Tips and Suggestions

If you can't find key limes, use the more common Persian limes that are available in supermarkets


1. For the lime curd : mix the condensed milk with the lime zest and juice and place in the fridge.

2. For the caramel: melt the sugar to make a caramel and then pour onto a baking tray to cool.

3. For the floating meringues: warm the milk and vanilla in a large shallow pan. Whisk the egg whites until stiff and add the sugar a spoonful at a time.

4. Shape the meringue into oval quenelles using 2 spoons the same size and drop them in the milk and poach for 2-4 minutes, turning over half way through. Remove with a slotted spoon to drain.

5. Blitz the cold caramel in a food processor until you have a fine powder. Spoon some of the blitzed caramel into lines on the baking tray and put into a warm oven for a couple of minutes to melt it.

6. To serve: mix the remaining powdered caramel with the granola and pistachios. As the caramel strips cool down they become pliable. Twist them into swirls.

7. Place a spoonful of the lime curd onto the plate with 2 snow eggs, a caramel twist and sprinkle with granola mix.

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