Meringue Napoleon with Lemon Curd and Ginger Cream

Ingredients:

Meringue

• Whites of 4 large eggs
• 1/3 cup granulated sugar
• 3/4 cup powdered sugar

Lemon Curd

• 3 large egg yolks
• 0.5 tsp finely grated lemon zest
• 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
• 1/3 cup granulated sugar
• 4 tablespoons chilled unsalted butter, cut into small pieces

Ginger cream

• 1 cup chilled heavy cream
• 3 tbsp powdered sugar + extra for sprinkling
• 2 tbsp finely chopped candied ginger
• 0.5 tsp vanilla extract

Preparation:

1. Preheat oven to 95°C (205°F). Line a baking sheet with parchment paper. Draw two 10x32 cm rectangles on the parchment, spaced approximately 5 cm apart, then turn the paper over so the clean side is facing up.
2. Prepare the meringue:
   
   In a medium bowl, beat the egg whites with a mixer on medium-high speed until foamy, about 1 minute. Gradually beat in the granulated sugar and continue beating until stiff, glossy peaks form, about 6 minutes. Gently fold in the powdered sugar with a silicone spatula (do not beat).
3. Transfer the meringue to a pastry bag fitted with a 2cm round tip. Pipe 10cm long strips of meringue along the shorter side of the drawn outline, closely spaced. The lines should touch. Place in the oven and bake, rotating the baking sheet occasionally, until the meringue is set and crisp but not browned, about 2 hours. Remove from the oven and let cool completely on the baking sheet.
4. Meanwhile, prepare the lemon curd.:
   
   In a medium saucepan, combine the egg yolks, lemon zest, lemon juice, and granulated sugar. Cook over medium heat, whisking, until the cream thickens, about 7 minutes. Whisk in the butter, a few pieces at a time, until melted and completely incorporated. Transfer the lemon curd to a small bowl, then place it in a larger bowl filled with ice. Stir occasionally until the curd is completely cool, then refrigerate until ready to use.
5. Prepare ginger cream:
   
   Combine heavy cream, sugar, crushed ginger and vanilla extract in a bowl and beat with a mixer on medium speed until stiff peaks form, about 5 minutes.
6. Assemble Napoleon:
   
   Place a rectangle of meringue on a serving plate. Spoon lemon curd on top and spread it out, leaving a 1 cm border. Top with gingerbread. Top with another layer of meringue and press gently into place. Refrigerate for 1 hour. Dust with powdered sugar before serving.