Lemon Meringue Shooter

Biscuit Cubes

1. Melt the butter and add golden syrup, then blend in the Palm Free Digestive Crumb.
2. Flatten the mixture into a cake ring or baking tray, press it down evenly.
3. Chill to firm up.
4. Cut into small cubes.

Italian-style Meringue

1. Dissolve Actiwhite in the water (1) and allow to soak for 5-10 minutes.
2. Into a pot, boil the sugar and water (2) to 120°C.
3. Start to whip the Actiwhite until having a foamy consistence and slowly pour in the sugar on medium speed.
4. Once combined, mix on high speed until room temperature.

Assembly/Decoration

1. Place a layer of biscuit cubes into the shooter.
2. Pipe a layer of RTU Lemon Cream Filling.
3. Add another layer of biscuit cubes.
4. Pipe a layer of Italian-style meringue.
5. Add another layer of RTU Lemon Cream Filling.
6. Finish with a final layer of Italian-style meringue.
7. Safely using a blow torch, lightly burn the top meringue layer.

Yield: 15-20 Shooters

• Actiwhite® Meringue Mix
• Palm Free Digestive Biscuit Crumb
• RTU Cream Filling – Lemon