Orange crème with meringue cloud

Total time: 1hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 345 Kcal, 7g Protein, 38g Carbohydrates, 18g Fat


  • Crème
  • 3 dl orange juice
  • 1 tbsp lemon juice
  • 50 g sugar
  • 2 tbsp cornflour
  • 2 fresh egg yolks
  • 1 dl full cream
  • Meringue
  • 1 fresh egg white
  • 1 pinch salt
  • 2 tbsp sugar
  • Meringue cloud
  • 3 dl milk
  • 3 tbsp dried fruit & nut mix, roughly chopped
  • Utensils
  • For 4 bowls, approx. 250 ml each

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  • Crème

    In a pan, whisk the orange juice and all the other ingredients up to and including the egg yolks, bring to the boil on a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat, stir for a further 2 mins. Pour the crème into a bowl through a sieve, allow to cool, then cover and refrigerate for approx. 1 hours. Stir the crème until smooth. Beat the cream until stiff, carefully fold into the crème using a rubber spatula. Put the crème into the bowls.
  • Meringue

    Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy.
  • Meringue cloud

    Heat the milk in a wide pan. Use two dessert spoons to scoop 4 egg-shaped balls out of the meringue mixture, place on top of the milk, leave the lid off and allow to infuse on a low heat below boiling point for approx. 8 mins. Remove the balls using a slotted spoon, serve on top of the crème. Sprinkle the fruit and nut mix over the top.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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