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By Stephen Bull
Published 2001
If the thought of doing complicated things with sugar makes you want to move on hastily – don’t. It’s not at all difficult to make this kind of meringue (Italian, as opposed to the more common Swiss) and apart from that this recipe is a breeze. Not only that, but you can make it with any really tart fruit – blackcurrants, damsons and passion fruit are particularly delicious and good to look at.