To make the meringue kisses, whip the egg whites and sugar with an electric mixer (unless you prefer a good arm work-out with a whisk) until soft peaks form. Then continue mixing.
When the meringue is glossy and peaks hold their shape, stop and fill a pastry bag fitted with a star tip.
Pipe little star swirls (about the size of a quarter) on a parchment lined baking sheet.
You will bake these at 250 degrees for 30 minutes then let them sit in the oven (don’t open the door) for 1-2 hours more to dry out.
The raspberry sauce is a simple blend of raspberries, sugar and water. You can choose to keep the seeds or strain them out. I don’t mind a few seeds, so I’ve chosen to keep them in. We’ll all know there are real raspberries in the sauce!
The lemon mousse starts with fresh whipping cream. Just whip then chill it while making the lemon curd.
You can prepare the lemon curd in a mixing bowl set over a sauce pan of simmering water, or make it in a heavy-bottomed sauce pan.
Cut the butter into small chunks so it well melt faster into the lemon curd.
Once the lemon curd has thickened, chill it. Then softly fold it into the cold whipped cream. Try to preserve as much air in the cream as possible.
When finished, the Lemon Mousse will be a pale yellow. Chill it until you’re ready to assemble.
To assemble, layer lemon mousse, then raspberry sauce, and repeat. Carefully garnish with meringue “kisses” and raspberries.
If you’d like sugared raspberries, you can simply roll them in white sugar. They add a magical touch to this graceful dish.