Prep 1hr (+30min cooling and 30min standing time)Bake 20minMakes 12

Hailing from the deep south of North America, Lady Baltimore cake is a classic wedding cake choice. With its simple buttercake layers, fruit and nut filling and dreamy meringue frosting, the resulting flavour combination is delightfully complex. These individual cakes are made just for one.

Ingredients

Filling

Meringue Frosting

• 3 egg whites
• 150g (⅔ cup) caster sugar
• 1 teaspoons natural vanilla essence or extract

Method

1. Preheat the oven to 180°C (160°C fan-forced). Brush a 12-hole 125ml (½ cup) friand pan with melted butter to grease.
2. To make the filling, combine the raisins, figs and brandy in a small saucepan and heat over low heat for 3-5 minutes or until heated through. Remove from the heat and set aside to cool.
3. Use an electric mixer to beat the butter, 145g (⅔ cup) caster sugar, vanilla and orange zest, scraping down the sides of the bowl when necessary, until pale and creamy.
4. Sift together the flour and baking powder. With the motor running on the lowest possible speed, beat in the flour alternately with the milk, in 2 separate batches each, until just combined.
5. In a separate clean dry medium mixing bowl, use a whisk attachment to whisk the egg whites until soft peaks form. Gradually add the extra caster sugar, a spoonful at a time, and whisk on medium-high speed until thick and glossy. Use a large metal spoon or spatula to fold a large spoonful of the egg white mixture through the butter mixture until well combined. Add the remaining egg white mixture and fold until just combined. Divide the mixture evenly among the friand holes and smooth the surfaces. Bake for 20 minutes or until a skewer inserted in the the centre of the cakes comes out clean. Stand the cakes in the tin for 5 minutes before turning out onto a wire rack to cool completely.
6. Meanwhile, make the meringue frosting. Choose a medium heatproof mixing bowl that sits snugly on top of a medium saucepan. Quarter-fill the saucepan with water and bring to the boil. Reduce the heat to the lowest possible setting. Put the eggwhites and sugar in the heatproof bowl and place over the simmering water. Use a spatula to stir until the sugar dissolves. (You can tell if the mixture is ready by rubbing a little between your fingers – if it still feels grainy, then continue to stir for another minute or until it no longer feels grainy.) Transfer the mixture to the bowl of an electric mixer and use a whisk attachment to whisk on high speed for 5-8 minutes or until the meringue has cooled to room temperature and is very thick and glossy. Whisk in the vanilla. Transfer two-thirds of the frosting to a bowl, cover with plastic wrap and set aside.
7. To finish the filling, transfer the remaining third of the frosting to a medium bowl and fold in the chopped walnuts and the fruit mixture.
8. Use a small sharp serrated knife to cut the cakes in half horizontally and trim the tops to level, if necessary. Spread a little of the filling over the bottom halves of the cakes and sandwich with the top halves, pressing down.
9. Spread the reserved meringue frosting over the sides and tops of the cakes to cover, swirling as desired. Set aside for 30 minutes for the frosting to firm slightly before serving.

Prep 40min (+ 20min cooling time)
Bake 20minMakes about 15

Who doesn't love a lamington? Believe it or not, this iconic Australian cake dates back over 100 years. These lamingtons of mine are based on a super simple, super quick, one-bowl recipe that requires no fussing at all. It is baked in a thin layer and then cut into fingers – the resulting lamingtons don't have the height of the traditionally sized ones, but it does mean you get more chocolate icing and coconut with each piece of butter cake – a little cheeky, but definitely a good thing! Feel free to use desiccated or flaked coconut instead of the shredded, depending on what 'look' you want for your lamingtons.

Ingredients

Buttercake

Chocolate icing

Method

1. To make the buttercake, preheat the oven to 180°C (160°C fan-forced). Grease a 20 x 30cm (base measurement) shallow cake tin and line the base and two longs sides with one piece of baking paper.
2. Place both the flours, sugar, butter, milk, eggs and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the lined tin and spread evenly using the back of a spoon.
3. Bake for 20 minutes or until cooked when tested with a skewer. Cool for 5 minutes in the tin, then turn onto a wire rack to cool.
4. Cut the cooled cake into 15 equal ‘fingers’ (each will be about 4 x 10cm).
5. To make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the boiling water and vanilla and stir until smooth (it should be the consistency of pouring cream).
6. Spread the coconut on a tray or plate. Rest a cake ‘finger’ on a fork and dip it into the icing to coat (see Baker’s tips). Lift it out and allow any extra icing to drip off. Roll the cake ‘finger’ in the coconut to coat evenly. Place on a wire rack to set. Repeat with the remaining cake ‘fingers’, icing and coconut.

This recipe is from Anneka's SBS Food online column Bakeproof: Lamingtons. CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 35min (+1hr cooling time)Bake 25minMakes 12 serves

Layer upon layer, this impressive cake is deceptively simple to make. What’s more, you could call it a hazelnut hummingbird cake with the added bonus of lashings of caramel. Now what’s not to love about that!

Ingredients

Banana and hazelnut cake layers
Melted butter, to grease
300g (2 cups/10½oz) plain flour
3½ teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
220g (1 cup, firmly packed/7¾oz) brown sugar
100g (3½oz) hazelnut meal
60g (⅔ cup/2oz) desiccated coconut
150g (5¼oz) salted butter, melted and cooled
3 eggs, at room temperature, lightly whisked
4 ripe medium bananas (about 200g/7oz each), mashed
2 teaspoons natural vanilla extract or essence

Caramel
165g (¾ cup/5¾oz) caster sugar
60ml (¼ cup/2fl oz) water
150ml (5fl oz) pouring cream
30g (1oz) salted butter, cubed

Cream cheese frosting
250g (9oz) cream cheese, cubed, at room temperature
80g (2¾oz) salted butter, cubed, at room temperature
1 teaspoon natural vanilla essence or extract
185g (1½ cups/6½oz) icing sugar

Method

1. To make the cake layers, preheat the oven to 180°C/350°F (160°C/315°F fan-forced). Brush three shallow 20cm/8in round cake tins with the melted butter to grease and line the bases with non-stick baking paper.
2. Sift together the flour, baking powder, cinnamon and cardamom into a large bowl. Stir in the brown sugar, hazelnut meal and coconut and stir with a wooden spoon to combine, breaking up any lumps. Make a well in the centre. Use a fork to whisk together the butter, eggs, banana and vanilla until well combined. Add to the dry ingredients and use a spatula or large metal spoon to fold together until just combined.
3. Divide the cake mixture evenly among the prepared cake tins, smoothing the surface with the back of a spoon. Bake in preheated oven for 25 minutes, swapping the tins around halfway through baking, until pale golden and a skewer inserted into the centre of the cakes comes out clean. Stand the cakes in the tins for 5 minutes before transferring to wire racks to cool.
4. Meanwhile, to make the Caramel, combine the caster sugar and water in a small saucepan and use a wooden spoon to stir over low heat until the sugar dissolves. Increase the heat to medium and bring to the boil. Boil without stirring for about 10 minutes, brushing down the side of the pan with a pastry brush dipped in water to dissolve any sugar crystals, until the mixture turns a deep caramel. Remove immediately from the heat and carefully add the cream and butter. Stir with a wooden spoon until well combined and the caramel is smooth. Return the saucepan to a medium heat if any lumps remain to dissolve them, stirring constantly. Brush a little of the hot caramel over the warm cakes.
5. Pour the Caramel into a heatproof bowl or jug and set aside to cool, stirring occasionally this will take about 1 hour).
6. Meanwhile to make the Cream Cheese Frosting, use an electric mixer to beat the cream cheese, butter and vanilla until well combined and creamy. With the mixer running, gradually beat in the icing sugar until well combined and smooth. Cover and set aside in a cool spot (but not in the fridge).
7. To assemble the cake, spread about ½ cup of the cream cheese frosting over the top of one of the cake layers. Top with another cake layer, another ½ cup frosting and the remaining cake layer. Spread a thin layer of frosting around the outside of the cake so that the cake layers show through. Spread the remaining frosting on top. Pour a generous amount of the caramel over the top of the cake, allowing it to drizzle down the sides. Serve in wedges with the remaining caramel passed separately, if desired.

Prep 20minBake 20minMakes 30

These simple shortbread-like biscuits, subtly scented with orange blossom water, are incredibly more-ish. They are just as good when flavoured with vanilla or rosewater, to taste, too.

Ingredients

125g butter, softened

90g (¾ cup) icing sugar, sifted

200g (1⅓ cup) plain flour, sifted

1 tablespoon orange blossom water, or to taste

30 whole blanched almonds

Prep 25min (+ 1hr cooling and 3hr chilling time)Bake 1hr 10minMakes 10 serves

Bringing together sweet blueberries and sour lemons, this simple cheesecake is light but luscious. It's the perfect end to a lazy summer meal.

Ingredients

Melted butter, extra, to grease

375g cream cheese, at room temperature, cubed (see Baker's Tips)

3 eggs, at room temperature

185g (¾ cup) sour cream

125ml (½ cup) thin (pouring) cream

165g (¾ cup) caster (superfine) sugar

1 tablespoon finely grated lemon zest

2 tablespoons freshly squeezed lemon juice

200g fresh or frozen blueberries (see Baker's tips)

Icing sugar, to dust

• 100g plain sweet biscuits
• 60g butter, melted

Method

1. Preheat the oven to 150°C. Line the base of a 20cm (8 in) spring-form cake tin with baking paper. Brush the side of the tin with a little melted butter to grease.
2. To make the Biscuit base, process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Sprinkle the mixture over the base of the tin and use the back of a metal spoon or the base of a glass to press down to cover evenly. Put the tin on a baking tray and place in the fridge.
3. Clean the food processor bowl and process the cream cheese until smooth. Add the eggs and process until smooth. Add the sour cream, thin cream, sugar, lemon zest and juice and process until well combined and smooth, scraping down the side and base of the bowl when necessary. Pour into the tin over the base. Scatter the blueberries over the top.
4. Bake for 1 hour 10 minutes or until the cheesecake is just set but the centre trembles slightly when the tin is shaken gently. Turn off the oven, use a wooden spoon to keep the oven door ajar and leave the cheesecake in the oven for 1 hour (this helps prevent the cheesecake from cracking). Transfer the cheesecake, still in the tin, to the fridge and chill for at least 3 hours or until well chilled. Dust with icing sugar and serve.

Prep 20min (+1hr cooling time)Bake 1hrMakes about 16

This recipe is from Anneka's SBS Food online column, Bakeproof: Citrus.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 50min (+30min cooling time)
Bake 50minMakes 8-10 serves

A heavenly layering of mouth-puckering lemon pound cake, curd and syrup, teamed with summer fruits and ‘soured’ cream, this dessert is one for lemon-lovers. The cake is just as delicious served either plain, toasted or chargrilled – just take your pick!

Ingredients

• melted butter, to grease
• 125ml (½ cup) sour cream
• 125ml (½ cup) thickened cream
• 2 x 125g punnets blueberries, to serve
• 2 ripe medium mangoes, sliced, to serve

Lemon buttermilk pound cake

• 125g butter, at room temperature
• 220g (1 cup) caster sugar
• 2 eggs
• 1 tablespoon finely grated lemon zest
• 225g (1½ cups) plain flour
• ½ teaspoon bicarbonate of soda
• 125ml (½ cup) buttermilk
• 1 tablespoon strained fresh lemon juice

Lemon curd

• 125ml (½ cup) strained fresh lemon juice
• 165g (¾ cup) caster sugar
• 3 eggs, whisked and strained
• 100g unsalted butter, cubed, at room temperature

Lemon syrup

• 110g (½ cup) caster sugar
• 160ml (⅔ cup) strained fresh lemon juice
• 2 tablespoons water

Method

1. To make the lemon buttermilk pound cake, preheat oven to 180°C (160°C fan-forced). Grease a 9cm x 19cm (base measurement) loaf tin and line the base and long sides with one piece of non-stick baking paper. Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each. Beat in the lemon zest. Sift together the flour and bicarbonate of flour. Combine the buttermilk and lemon juice. On lowest possible speed beat in half the flour mixture and then half the buttermilk mixture until just combined. Repeat with the remaining flour and buttermilk mixtures in two more batches until just combined. Pour the mixture into the prepared tin and smooth the surface with the back of a spoon. Bake in preheated oven for 50 minutes or until a skewer inserted into the centre comes out clean. Leave to stand in the tin for 5 minutes before transferring to a wire rack to cool (this will take about 30 minutes).
2. To make the lemon curd, combine the lemon juice, sugar and eggs in a medium heatproof bowl and place over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a wooden spoon for 10-12 minutes or until the mixture thickens to a consistency similar to pouring cream (do not boil). Remove the bowl from the saucepan and gradually stir in the butter until the butter is evenly incorporated and the curd is smooth. Cover with plastic wrap (see Baker’s tips) and place in the fridge to chill.
3. To make the lemon syrup, combine the sugar, water and lemon juice in a small saucepan and stir over medium heat until the sugar dissolves. Bring to the boil and boil for 3 minutes or until reduced slightly.
4. To serve, combine the cream and sour cream in a medium bowl and use a balloon whisk to whisk until soft peaks form. Transfer to a serving bowl. Preheat a chargrill pan on high (see Baker’s tips). Cut the cake into 1.5 cm-thick slices and toast in a toaster until lightly golden and warmed through. Transfer to a plate and place in the centre of the table with the curd, syrup, fruit and cream for guests to assemble their own dessert.

Photography by Alan Benson.

Prep 30minBake 40-45minMakes 10-12 serves

Lemon buttercake is something from heaven – rich, tart and mor-ish all at the same time… And when teamed with coconut it becomes sublime! This cake is particularly good for afternoon tea or dessert when teamed with vanilla ice-cream.

Ingredients

150g salted butter, softened
220g (1 cup) caster sugar
Finely grated zest of 2 lemons
3 eggs
300g (2 cups) self-raising flour
45g (½ cup) desiccated coconut
125ml (½ cup) milk

Candied Lemon Strips

Lemon Drizzle Icing

Method

1. Preheat the oven to 170°C (150°C fan-forced). Grease a 24cm (top measurement) or 2.5 litre (10 cup) capacity fluted ring tin with the melted butter and dust with flour to lightly coat, tapping out any excess.
2. Use an electric mixer to beat the butter, sugar and lemon rind in a large mixing bowl, scraping down the sides when necessary, until very pale and creamy. Add the eggs one at a time, beating well after each addition until well combined.
3. Combine the flour and coconut. Add half of the flour mix to the butter mixture and mix on lowest speed possible until just combined. Add the milk and mix on lowest possible speed until just combined. Add the remaining flour mix and beat on lowest possible speed until just combined.
4. Spoon the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Stand the cake in the tin for 5 minutes to cool slightly before turning onto a wire rack sitting over a tray or plate.
5. While the cake is cooling make the Candied Lemon Strips. Use a vegetable peeler to remove the rind in wide strips from the lemon. Use a small sharp knife to remove any white pith from the rind and then cut the rind into thin strips. Combine the sugar, water and lemon rind strips in small saucepan. Stir over medium heat until the sugar dissolves. Bring to a simmer and simmer for 10 minutes or until translucent. Use a fork to transfer the rind from the syrup to a plate, separating the strands. Set aside.
6. When the cake is cool, make the Lemon Drizzle Icing. Sift the icing sugar into a medium bowl. Add 4 teaspoons of the lemon juice and stir until smooth and is a heavy coating consistency, adding a little more lemon juice,  ¼ teaspoon at a time, until the desired consistency is reached. Use a spoon to drizzle the icing over the cake allowing it to run down the sides. Set aside for 10 minutes or until the icing sets.
7. Transfer the cake to a serving plate, decorate with the Candied Lemon Strips and serve in wedges.

Prep 20min (+ cooling time)Bake 50-55minMakes 10 serves

Simple yet sublime. This pound cake is infused with a tangy lemon syrup and is perfect to serve on its own with a cuppa or used as a base for a more elaborate celebration cake. This recipe was originally published in BakeClass.

Ingredients

• Melted butter, to grease
  250g unsalted butter at room temperature, cubed
  220g (1 cup) caster sugar
  Finely grated lemon zest of 1 lemon
  4 eggs, at room temperature
  250g (1⅔ cups) plain flour
  2½ teaspoons baking powder
  2 tablespoons strained freshly squeezed lemon juice
  

Lemon Syrup

55g (¼ cup) caster sugar
2 tablespoons strained freshly squeezed lemon juice

Method

1. Preheat oven to 180°C (160°C fan-forced). Grease a 20cm (base measurement) round cake tin or springform pan with melted butter and line the base with baking paper.
2. Using an electric mixer beat the butter, sugar and lemon zest in a large bowl until pale and creamy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift together the flour and baking powder. Use a spatula to fold half of the flour mixture through the batter mixture. Fold in the lemon juice and then the remaining flour mixture until just combined.
5. Spoon the batter into the prepared tin and smooth the surface with the back of a spoon. Bake in preheated oven for 50-55 minutes or until a skewer inserted in the centre comes out clean.
6. Meanwhile, to make the Lemon Syrup, combine the caster sugar and lemon juice in a small saucepan and stir over medium heat until the sugar dissolves. Remove from the heat and set aside until the cake is cooked.
7. Immediately after removing the cake from the oven, brush the top with a little of the syrup. Leave the cake to stand in the tin for 5 minutes before turning out onto a wire rack. Brush the top of the cake with the remaining syrup and set aside to cool.

Prep 40min (+pastry making,  30min cooling and 2hr chilling time)
Bake 45-55minMakes 8-10 serves

Sometimes known as lemon chester pudding, lemon meringue pie is a wonderful combination of short, buttery pastry, a tart custard filling and a sweet, fluffy meringue topping. This recipe won’t disappoint!

Ingredients

1 quantity sweet shortcrust pastry, shaped into a disc before wrapping and chilling

Lemon Filling
40g (⅓ cup) cornflour, sifted
200ml strained freshly squeezed lemon juice
80ml (⅓ cup) water
220g (1 cup) caster sugar
6 egg yolks
100g salted butter, diced

Italian Meringue Topping
4 egg whites
220g (1 cup) caster sugar
80ml (1/3 cup) water
Pinch of salt

Method

1. Preheat oven to 200°C (180°C fan-forced).
2. Use a lightly floured rolling pin to roll out the pastry on a lightly floured bench top to a round about 3mm thick. Line an ungreased 22cm diameter (base measurement), 3cm deep pie plate or tart tin with the pastry. Use a small sharp knife to trim any excess pastry.
3. Place the pastry case on an oven tray and use a fork to prick the base about 12 times. Line the pastry case with crumpled baking paper or foil and fill with pastry weights or raw rice, making sure they fill the case. Bake in preheated oven for 20 minutes.
4. Remove the pastry case from the oven and use the paper or the foil to lift the weights out of the case. Return the case to the oven and bake for a further 20-25 minutes or until the pastry is cooked through and is golden. Set aside to cool.
5. To make the Lemon Filling, place the cornflour in a medium saucepan. Use a balloon whisk to gradually stir in the combined lemon juice and water until smooth and well combined. Stir in the sugar, egg yolks and butter. Stir over medium heat for 3-5 minutes or until the butter melts. Continue to stir over medium-low heat for 5-10 minutes or until the mixture thickens and comes to a simmer. Pour immediately into the pastry shell and use the back of a metal spoon to smooth the surface. Set aside for 30 minutes to cool. Cover and chill for at least 2 hours or until the filling is set.
6. When ready to serve, preheat oven to 240°C (220°C fan-forced).
7. To make the Italian Meringue Topping, put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Combine the sugar and water in a small saucepan and stir with a wooden spoon or spatula over low heat until the sugar dissolves. Increase the heat to medium and bring to the boil. Boil for about 10 minutes, occasionally brushing down the side of the pan with a pastry brush dipped in water to dissolve any sugar crystals, until the syrup reaches soft ball stage (115°C on a sugar thermometer). Meanwhile, just before the syrup is ready, whisk the egg whites on high speed until firm peaks form. Remove the syrup from the heat and stand for about 1 minute or until the bubble subside. With the motor running on high speed, gradually add the sugar syrup in a thin steady stream until all the syrup has been incorporated. Add the salt and then continue to whisk on medium speed for another 10 minutes or until the meringue has cooled to room temperature.
8. Spread the meringue mixture over the top of the lemon filling, swirling as desired. Bake in preheated oven for 5-10 minutes or until browned on the edges (see Baker’s Tips). Stand for 5 minutes before scooping with a large metal spoon or cutting into wedges with a sharp knife that has been dipped in hot water (see Baker’s Tips).

Baker's Tips

• This pie is best eaten the day it is made.
• If using a tart tin, you can transfer the pastry case to a ovenproof serving plate before adding the filling.
• You can also use a blowtorch to caramelise the meringue topping instead of returning it to the oven in step 7.
  
• Dipping the spoon or knife in hot water and drying before scooping or cutting will make it easier to portion.

This recipe is from Anneka's SBS Food online column, Bakeproof: Citrus.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 40min (+ pastry making time)Bake 35minMakes 10

Italian meringue makes an elegant topping for these classic tarts. You can caramelize the meringue lightly with a blow torch to add a delicate, slightly burnt caramel flavour to complement the sweetness of the meringue and sourness of the lemon filling if you wish.

Ingredients

1 quantity Sweet Shortcrust Pastry, rolled into a log about 15cm long before wrapping and chilling as directed
Icing sugar (optional), to sprinkle
Cream or ice cream, to serve

Filling

Italian Meringue

Method

1. Preheat the oven to 200°C (180°C fan-forced).

2. Remove the pastry from the fridge and cut into 10 even slices. Gently pat a pastry portion on a lightly floured benchtop with the palm of your hand to fatten slightly. Use a lightly floured rolling pin to roll out to a disc about 3mm thick. Line a 6.5cm (base measurement), 2cm deep, tart tin with removable base, with the pastry, pressing it into the side and corners with your thumb and/or fingertips. Roll the rolling pin over the top of the tart tin to trim any excess pastry. Repeat with the remaining pastry portions to make 10 tart cases in total.

3. Place the tart cases on an oven tray. Use a fork to prick the pastry base of each about 4 times. Line the pastry cases with squares of greaseproof paper or foil and fill with pastry weights, dried beans or raw rice, making sure they press into the corners and fill the cases. Bake in preheated oven for 10 minutes.

4. Remove the tart cases from the oven and use the paper or the foil to remove the weights from the cases. Return the cases to the oven and bake for a further 5-10 minutes or until the pastry is just cooked through and looks dry.

5. Meanwhile, to make the filling, use a fork to whisk the eggs, sugar, cream and lemon juice together until well combined. Strain the mixture into a jug. Pour the filling into the hot pastry cases while still in the oven (see Baker's Tips), dividing evenly. Reduce the oven temperature to 160°C (140°C fan-forced) and bake for a further 10 minutes or until the filling has just set in the centre but still wobbles slightly when shaken. Cool the tarts in the tins.

6. To make the Italian Meringue, put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Combine the sugar and water in a small saucepan and stir with a wooden spoon over low heat until the sugar dissolves. Increase the heat to medium and bring to the boil. Boil for about 10 minutes, occasionally brushing down the side of the pan with a pastry brush dipped in water to dissolve any sugar crystals, until the syrup reaches hard ball stage (120°C on a sugar thermometer).

7. Meanwhile, just before the syrup is ready, whisk the egg whites on high speed until firm peaks form. Remove the syrup from the heat and stand for a bout 1 minute or until the bubble subside. With the motor running on high speed, gradually add the sugar syrup in a thin steady stream until all the syrup has been incorporated. Continue to whisk on medium speed for another 10 minutes or until the meringue has cooled to room temperature.

8. Spoon the meringue mixture into a large piping bag fitted with a #13 (1.3cm) plain or #11 (1.1cm) star nozzle. Pipe small rounds of meringue over the surface of the tarts to cover. Use a blow torch to lightly caramelize the meringue if desired.

9. Dust with icing sugar, if desired and serve with cream or ice cream.