A sinfully sweet sugary, but light afternoon dessert.
Recipe from the Donna Hay book SEASONS so I can't put the recipe here. But this recipe was quite easy to make. I hadn't made meringue before so this was a first. A tip - when making meringue make sure you cook it look enough and make it thick enough to work with. Otherwise it will break too easily and. If you don't cook it long enough, the middle will remain too chewy and 'wet'. The only thing about this recipe is that it is a little hard to cut because of the consistency of the meringue. Otherwise, tastes good. So very very sugary that only little pieces can be managed!
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