Creamy Mascarpone filling whipped with garden fresh sage, local honey & juicy blood oranges. A handmade meringue crust gives a light & airy touch to this indulgent yet, low carb and gluten free dessert.
8oz heavy cream
2 blood oranges (flesh)
1tsp pure orange extract
2 tsp orange juice (fresh squeezed)
4 egg whites
1tsp vanilla extract
1 tsp lemon juice
2 tsp cornstarch
1 pint heavy cream
3 tsp freshly chopped sage
4oz Mascarpone cheese
3 tsp local honey
Make the crust:
Preheat oven to 300 degrees. Draw a 9” circle on a piece of parchment paper and line a large baking sheet with it.
In a large mixing bowl, beat egg whites until they start to form stiff peaks. Very slowly add in 1 tbsp sugar at a time, beat mixture until it becomes thick and shiny.
Remove from mixer, gently fold in lemon juice, vanilla and cornstarch with a rubber spatula.
Spoon mixture into the middle of the drawn circle and carefully spread towards the outside, filling in the circle completely. Build the edges slightly higher than the middle to allow room for filling.
Bake for 1 hour, remove (very fragile, be careful!) and let cool completely.
Make the filling:
In a small mixing bowl, beat the heavy cream until it starts to stiffen.
Slowly add in remaining filling ingredients until well blended.
Remove from mixer and let cool in refrigerator for at least 1 hour
Carefully spoon the filling into the center of the crust and spread outwards, leaving a crust around the edges.