The cake is a 4-layered chocolate sponge with coffee buttercream. I covered it in various sprinkles and topped it with mini piped Italian meringues.
Italian meringue has hot sugar syrup gradually beaten into the egg whites then whisked till it forms firm glossy peaks. This is the meringue mix I use in Macarons.
Swiss meringue is made by stirring sugar and egg whites together over a bain marie (a pot of simmering water) until they are warm then whipping them up to glossy firm peaks.
Swiss meringue with golden syrup
260g caster sugar
3 free range egg whites
100 ml golden syrup
1/4 tsp of cream of tartar
2 Tbsp water
1 tsp vanilla
Put all of the ingredients in a large bowl. Place the bowl over a pan of simmering water making sure that the base of the bowl doesn’t actually touch the water.
Use a hand whisk and beat for 5 mins.
Take off the heat and beat for a minute more or until the meringue is glossy, white, stiffish and will form soft peaks.
Use it as the topping for lemon meringue or to make chocolate dipped marshmallow topping for cupcakes (pipe the meringue onto a batch of cupcakes, melt some chocolate and while still warm enough to be liquid but not so warm as to melt the meringue, dip the cupcakes into the chocolate).