In any case, you should meet this dessert. Tower-style constructed sweets are nothing particularly new, but I almost never order pudding except on special occasions. Plus, ‘Lillet meringue’ sounded too delightful to pass up. Isn’t it charming? It’s equal parts elegant and frivolous and spilling over with froth and frippery. It looks like a fascinator out of My Fair Lady at the Ascot with a colour scheme from a 1960s fashion spread. Mike also noted that his friend had a collection of hats like this. I would totally wear it.
Here are vinyl-thin discs of meringue sandwiching mascarpone cream with shards of nectarine and pistachio, and a fruity pink syrup of some kind drizzled over. All these tastes and textures: sticky-crackly meringue, the rich billowing cream and tart fruit a counterpoint to that sugariness. Kind of like a deconstructed, elegant Eton mess. So actually not a mess at all – just delicious.
Looking at a photo of it now brings a smile to my mind. It’s not a life-changing dessert in the grand scheme of things, but it made me smile and that’s enough for me.