Italian Meringue Question

Discussion in 'Food & Cooking' started by loushippers, Aug 4, 2015.

  1. loushippers


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    Home Cook
    Hello all,

    On saturday I'm going to a dinner party where i am providing desert. What I would like to make is a cold set mango and passionfruit mousse (tried and tested), but put it on a base of some sort and top with italian meringue. a version of lemon meringue pie i guess.

    My question is, I have to make it earlier in the day and it needs to be transported to the event complete. will the merinque be ok sitting for a few hours in the fridge on top of the mousse before we go to the party? I can blowtorch the top at the place if necessary. I'm not sure how to time it best so that its all still edible - as I've never done italian meringue before.

    Thank you !!