Lemon Meringue Rocky Road
A zesty lemon meringue rocky road, packed with creamy white chocolate, biscuits, sweet meringue, squishy marshmallows and swirls of lemon curd.
Servings: 12
Ingredients
Rocky Road Ingredients
- 600 g White Chocolate
- 180 g White Chocolate Spread - Optional
- 50 g Block Butter - Salted or unsalted
- 400 g Digestive Biscuits
- 150 g Marshmallows - Mini work best
- 3 Meringue Nests
- 25 ml Lemon Extract - Oil based - See notes
To Decorate
- 225 g White Chocolate
- 110 g White Chocolate Spread - Optional
- 1 Meringue Nest
- 60 g Lemon Curd
Instructions
- Line your tray with baking paper.
- Melt butter & 600g white chocolate together in a bowl. Mix thoroughly, scraping down the sides.
- Warm 180g of chocolate spread in a small bowl, in the microwave for approx. 30 seconds. Do this in 10 seconds bursts, stiring in between. Add your lemon extract to the spread & mix. Add this to the chocolate mix and stir thoroughly. Set the mix to one side to cool slightly.
- In a large bowl, break up 400g of digestive biscuits. You want a good mix of bigger and smaller pieces.
- Break up 3 meringue nests and mix with the biscuits. Not too small or they'll dissolve into the chocolate.
- Mix the marshmallows with the broken biscuits & meringue.
- Fold the chocolate mixture into the biscuits, meringue & marshmallows, making sure to coat everything really well! Nice and gentle so you don't crush the meringue pieces.
- Put this mixture into the lined baking tray.
- Flatten the mix well, be careful not to press too hard as you'll crush the meringue. Use another piece of baking paper on top of the mix and use the bottom of glass to flatten easier!
- Leave the paper on top. Put in the fridge for about 30 minutes or until the top is set enough for the paper to lift off easily. Whilst this is setting, weigh out your lemon curd & leave it out of the fridge to come to room temperature.
- Melt 225g of white chocolate in a bowl. Stir in 110g white chocolate spread, mix until completely combined.
- Pour the white chocolate mix onto your rocky road base. Put little blobs of lemon curd all over the top and use a toothpick or knife to swirl it around (the lemon curd will swirl easier if you kind of mash it up in a bowl first so it's more sauce like in consistency)
- Crumble a meringue nest (or 2!) on top. Gently press into the chocolate so it sticks.
- Set in the fridge for 2-4 hours.
- Slice & enjoy!
Notes
- I used this 23 x 23cm tray for my lemon meringue rocky road
- Best stored in the fridge (most lemon curds require refrigeration) Allow to come to room temp before eating!
- They also freeze really well, for up to 3 months. Just make sure to wrap them really tightly with baking paper and then cling film. To defrost, unwrap them completely and leave at room temperature for a few hours.
- If you struggle to get it out of the tin, carefully wiggle it out, holding onto the edges of the baking paper. You could also fold a strip of paper/foil and put it in the tin before lining it, with the edges overhanging. You could then lift it out using this as a sort of handle.
- Setting time will vary a lot depending on the size of your tray, temperature of your chocolate, temperature of your fridge etc. Normally 2-4 hours is plenty.
- Allowing the rocky road to come to room temperature will make it much easier to slice!
- If you ever have an issue with the fat separating out (usually looks like little white dots all over the bottom of the rocky road) this could be a couple of things. Make sure you don't overheat the chocolate & butter mix when melting, and also make sure you mix really thoroughly, scraping the sides of the bowl down as you go.
- Make sure your lemon extract is oil based. If it isn't it will sieze your chocolate! I used the Asda own brand. If you are using chocolate spread, mixing it into this before adding to the chocolate is easier.
