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1. Prepare the Moringa Crumble:
Preheat the oven to 350°F (175°C).
In a bowl, combine the all-purpose flour, rolled oats, moringa powder, brown sugar, and a pinch of salt.
Add the cold butter cubes and rub it into the dry ingredients with your fingers until the mixture looks like coarse crumbs.
Spread the crumble mixture onto a baking sheet lined with parchment paper.
Bake for 15-20 minutes or until golden brown and crisp. Let it cool.
2. Make the Lemon-Moringa Cream:
In a mixing bowl, whip the heavy cream with a hand mixer or stand mixer until soft peaks form.
Add the powdered sugar, lemon zest, lemon juice, moringa powder, and vanilla extract. Continue whipping until stiff peaks form. Be careful not to over-whip.
3. Prepare the Meringue:
In a clean, dry mixing bowl, beat the egg whites with a pinch of salt and cream of tartar until soft peaks form.
Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat until stiff peaks form.
Stir in the vanilla extract.
Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.
Spoon the meringue onto the baking sheet or pipe it into small peaks.
Bake for about 1.5 hours, or until the meringues are crisp and dry.
4. Assemble the Dessert:
Once everything has cooled, take the crumbles and spread a layer on each serving plate.
Top with a generous spoonful of the lemon-moringa cream.
Add a few meringue pieces on top for a crunchy, airy finish.
Optionally, garnish with a sprinkle of moringa powder or lemon zest for extra flavor and visual appeal.
5. Serve and Enjoy!
Serve the Moringa Crumble with Lemon-Moringa Cream & Meringue immediately for a deliciously refreshing and unique dessert!
This dessert blends the earthy flavors of moringa with the bright, zesty notes of lemon and the sweet crunchiness of meringue. Let me know if you'd like any variations or tips!
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