If you are looking for an amazing dessert that you can use for either Passover or Easter, I suggest doing a lemon custard mousse with berries on top of a Hazelnut Meringue.
Here is an easy recipe that you can use. I adapted it from Epicurious.
3/4 cup fresh lemon juice
6 large egg yolks
2 large eggs
11/2 tablespoons grated lemon peel
1 basket strawberries, hulled, halved (or quartered if large)
1 basket fresh raspberries
1 basket fresh blackberries
2 cups chilled whipping cream
Combine 1 cup sugar, lemon juice, 6 egg yolks, 2 whole eggs and grated lemon peel in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F. Transfer lemon curd to another large bowl. Chill until cool, whisking occasionally.
Using electric mixer, beat 11/2 cups cream in medium bowl until medium-firm peaks form. Fold 1/3 of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
- 7 large egg whites
- 1 1/4 cups sugar
- 1 1/2 cups hazelnuts, toasted, husked, coarsely chopped
Preheat oven to 275°F Line 17x11x1-inch baking sheet with parchment paper, leaving 1-inch overhang at short ends. Using electric mixer, beat whites in large bowl to soft peaks. Gradually add 1 1/4 cups sugar, beating until stiff and glossy. Fold in nuts. Spread meringue in prepared pan.
Bake meringue until firm and dry to touch and pale golden, about 1 hour 45 minutes or until edges of meringue no longer stick to parchment paper. Immediately cut around pan sides to loosen.
Put it together:
Take meringue and put on a serving platter, put all of the lemon mousse custard over the middle part of the meringue and add all berries on top of mousse custard. Serve with serving spoon and cake knife.