Delayed Runway
Based on:
TypeDessert
Serves4 people
DateSeptember 9, 2026
Lemon meringue and ladyfingers as stranded planes on a pure chocolate mousse runway.
A neatly arranged strip of lemon meringue on dark chocolate mousse, with diagonally placed ladyfingers as stranded planes. The sharp, fresh flavors and tense plating echo the chaos and delays at UK airports.
Ingredients
- 200 g dark chocolate (70%)
- 400 ml whipping cream
- 3 eggs
- 100 g sugar
- 1 lemon
- 2 egg whites
- 75 g powdered sugar
- 12 ladyfingers
- 1 tbsp cocoa powder
Method
- Melt the dark chocolate in a bain-marie and let it cool slightly.
- Whip the cream until soft peaks form.
- Separate the eggs. Beat the yolks with 50 g sugar until pale yellow.
- Mix the melted chocolate into the yolk mixture. Gently fold in the whipped cream.
- Beat the egg whites stiff with 50 g sugar and fold into the chocolate mixture.
- Spread the mousse in a long, narrow strip on a rectangular platter or board. Chill for at least 2 hours.
- Grate the lemon zest. Whip 2 egg whites until stiff, gradually add the powdered sugar until glossy peaks form. Fold in the lemon zest.
- Pipe or spread the lemon meringue in a strip over the chocolate mousse.
- Torch the meringue until golden brown.
- Lightly dust the ladyfingers with cocoa powder and place them diagonally into the mousse, like stranded airplanes on a runway.
Serving notes
- Serve on a long board for maximum runway effect.
- Place the ladyfingers slightly askew for that 'delayed' feeling.