Ingredients

Steps

• Combine mascarpone, 2 tbsp icing sugar, and lemon curd in a bowl.
• Mix crushed biscuits with honey and press into a 5cm chef's ring.
• Spoon the lemon mixture onto the biscuit base and refrigerate.
• Whisk egg whites with caster sugar until glossy, stiff peaks form.
• Release the pie from the ring using a mini blow torch and slide onto a plate.
• Spoon meringue onto the pie and brown with the blow torch.
• Blitz raspberries, 30g icing sugar, and hot water in a blender until smooth.
• Pour the raspberry coulis around the pie to serve.