A simple but delicious take on the classic meringue. Serve with the ice cream on the side, by Tom McGurk


  1. 4 large egg yolks, beaten
  2. 100 g caster sugar
  3. 100 g unsalted butter
  4. 100 ml grapefruit juice
  5. 3 large egg whites - at room temperature
  6. 170 g caster sugar
  7. pinch of salt
  8. murphy's sea salt ice cream


  1. In a clean dry bowl, whisk the egg whites and salt until they form stiff peaks. Add the sugar, a spoonful at a time until it is all incorporated.
  2. Line a tray with baking parchment and draw out even circles. Spread the meringue into the circles on the tray and cook for 2 hours at 100°C.
  3. Remove from the oven and leave to cool.
  4. Start with a base layer of meringue, then spread a layer of grapefruit curd followed by a thick layer of whipped cream. Repeat to desired height and top with a layer of meringue.
  5. Serve with the ice cream on the side.
  6. Place the egg yolks, sugar, butter, and grapefruit juice in a bowl. Place the bowl over a saucepan of simmering water and whisk occasionally until the curd has thickened. Remove from the heat and allow to cool completely.