John I love cinnamon doughnuts, whether warm or cold, though it is hard to get warm cinnamon doughnuts nowadays. I also like doughnuts decorated with a range of other sweets or beautifully iced. Let’s face it doughnuts are one of my favourite sweet treats!!
This recipe allows you to elevate a simple cinnamon doughnut to something extra special. What makes this recipe even better is that it is so easy to do. Using store bought doughnuts as well as store bought lemon curd, takes away most of the hard work in creating these lemon meringue doughnuts.
The mascarpone and lemon curd filling provides a beautifully sweet lemon burst of flavour. The lightly toasted meringue topping enhances the overall splendour, while the slight crunch of cinnamon sugar just provides the perfect finish. Perhaps 6 is not enough!!
| Prep Time | 15 minutes |
| Servings |
Doughnuts
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- 6 Cinnamon Doughnuts store bought doughnuts - halved
- 125 g Mascarpone
- 1/3 cup Lemon Curd
- 1/2 cup Caster Sugar
- 2 Egg Whites
Ingredients
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- Pre-heat a fan forced oven to 180°C (350°F)
- Add mascarpone and lemon curd to a bowl. Stir to fully combine then place in a refrigerator to chill.
- Add egg whites to a bowl and using an electric mixer, beat until soft peaks form.
- Gradually add caster sugar and continue beating until stiff peaks form.
- Spoon meringue mixture onto the top half of each of the 6 doughnuts.
- Place doughnut tops onto a baking tray and place in oven for about 8 minutes or so or until the meringue is toasted to a nice golden brown colour. Remove from oven and set aside for a few minutes to cool.
- Remove mascarpone mixture from refrigerator and spoon & spread mixture over the bottom half of each of the 6 doughnuts.
- Place the the top of each doughnut over the mascarpone mixture.
- Serve when ready. Store in refrigerator.
To toast the meringue, you can also consider the following options
- Use a kitchen torch to lightly toast the meringue
- Place under a grill (set to high).
It should be noted that if you use either of these methods, then when making the meringue, it would be best to heat and liquify the caster sugar before mixing with the egg white. This will enable the heated sugar to cook the meringue, a little, which the process of toasting in the oven would otherwise do.
