Adding stripes of color to your meringue batter is a simple way to add dazzling, eye-catching designs to your confections. For distinct lines of color, grab a fine food-grade brush and some gel ...

Preheat the oven to 120C/100C Fan/Gas ½. For the meringue shell, tip the egg whites and cream of tartar into a large spotlessly clean bowl and whisk with an electric mixer on high speed until the ...

To serve, dust the top of the gâteau with cocoa powder. Sprinkle over the marshmallows and crushed meringue shells, then garnish with grated dark chocolate. Dust with icing sugar just before serving.

The filling shouldn’t be baked more than a couple of hours before serving, or it will make the shells soggy. Add and torch the meringue at the last moment.