Tag: Papaya

This recipe uses Italian meringue which is a little harder to make than the usual meringue, but it is more stable so better suited to piping.

For this recipe you will need a 23cm/9in round loose-bottomed fluted tart tin, a freestanding mixer with whisk attachment, a large piping bag fitted with a large open star nozzle, a chef’s blowtorch and a sugar thermometer.