A French classic... a soft pillow of meringue floating on a pool of vanilla custard. Except we cheat with the meringue and make the custard with yoghurt to stop it getting too sickly... plus we add in some amazing limoncello. As if that's not enough... a
Separate the eggs and place the yolks in a pan with the yoghurt, corn flour, 100g of sugar vanilla seeds, scraped from their pod then whisk together well. Heat over a medium heat until the mix thickens slightly, then strain through a fine sieve and set aside to cool. Stir in the Limoncello.
Heat another small pan and chuck in the sugar with a splash of water. Heat the sugar until the water evaporates and it turns a deep amber, but don’t stir it, simply shake the pan occasionally.
Grab a tablespoon and a small smooth bottomed bowl. Grease the outside of the bowl with vegetable oil lightly.
Drizzle the molten sugar over the bowl in a crosshatch to form the 'cage'… be careful you don’t get any on your fingers as it’ll burn. Allow it to set for a few minutes before very carefully lifting it away from the bowl. set aside the sugar cage for later and repeat with more bowls.
Whisk the egg whites in a clean bowl until they reach soft peaks. Add the caster sugar gradually, continuing to whisk the whites to stiff peaks.
Pour 1/2cm of water into a wide, microwave safe bowl. Use two large spoons to form an egg shaped meringue. Place the meringue onto the water, then add another, leaving space between them.
Microwave on high for 30 seconds. Scoop the meringues out and repeat with the remaining meringue mix.
Pour some of the custard into a wide, shallow bowl. Place a meringue onto the custard. Place the sugared almonds around the plates, then cover everything with the sugar cages before serving. Serves 4