Lemon meringue fridge cake

• sunflower oil

  for greasing

• buttery biscuits1 ½ packs (about 300g) packs

  (we used Fox's Crinkle Crunch Butter)

• lemons↗2

  1 zested and juiced, 1 sliced to serve

• mascarpone↗400g g
• double cream↗400ml ml
• icing sugar↗25g g
• lemon curd100g g
• mini meringues10

Step-by-step instructions

1. 1

   Grease and line a 900g loaf tin with baking parchment. Line the base with a row of biscuits. In a bowl, whisk the lemon zest and juice, mascarpone, cream, sugar and 50g lemon curd until thick and holding its shape. Transfer roughly 1 /4 of the mixture to a bowl and chill in the fridge for later.

2. 2

   Layer the mascarpone and biscuits into the tin, and add the remaining lemon curd in spoonfuls between the layers. Break some biscuits to fill any gaps. You should have about four layers of biscuits, finishing with a layer of cream. Wrap the tin in cling film and chill for at least 8 hrs, or up to 48 hrs.

3. 3

   When you’re ready to serve, unwrap the tin and turn the pudding out onto a platter or board. Peel off the parchment. Crush 4 of the mini meringues to a rubble texture and stir through the reserved mascarpone mix. Spread across the top of the pudding, then press the remaining mini meringues and lemon slices on top. Leftovers will keep for one day.