Ingredients
1 large cob loaf (about 460g)
125g punnet fresh blueberries
100g box mini meringues
Lemon wafers, to serve
FILLING
250g block cream cheese, chopped, at room temperature
1 cup lemon curd
2 tablespoons icing sugar mixture
2 tablespoons lemon juice
300ml tub thickened cream
Method
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Using a serrated knife, cut the top quarter off the cob. Pull away the soft bread from inside the cob, leaving a 1cm thick shell. Reserve top and soft bread for another use. Place cob on an oven tray.
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Cook in a moderate oven (180C) for about 10 minutes, or until golden and crisp. Remove. Cool.
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To make filling, beat cream cheese, curd and sugar in small bowl of an electric mixer until smooth. Beat in juice until combined. Transfer to a large bowl.
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Beat cream in same clean bowl of electric mixer until firm peaks form. Fold into cream cheese mixture.
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Spoon filling into cob. Cover loosely with plastic wrap. Refrigerate for at least 2 hours, or up to 6 hours before serving.
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To serve, top with some of the blueberries and meringues. Serve with wafers and remaining blueberries and meringues.
TIP! Use top of cob loaf to make garlic bread. Spread with garlic butter. Cook under a hot grill until crisp and golden. The soft bread can be processed in a food processor to make crumbs. Freeze in a snap-lock bag for up to two months. Use to coat schnitzels or add to meatballs or burger patties.
