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 !!