FOR THE MERINGUE:
Put 2 cans of condensed milk, 1 can of evaporated milk in a microwave-safe high bowl, mix well, and microwave for five minutes. Take out, stir everything and microwave again for five minutes. Take out again and add 1 lb 2 oz of lucuma pulp, stir everything very well and microwave again for 5 more minutes.
In a different bowl, mix 6 egg whites, 3 tablespoons of water, 1 teaspoon of cornstarch, mix everything very well and add to the milk mixture little by little, stirring constantly.
Microwave for three more minutes. Pour the mixture into a glass trifle bowl, warm up and refrigerate so it’s cold. Cover the mixture with raspberries and then finish with meringue.
FOR THE MERINGUE:
Put 6 egg whites and the same amount of sugar in a metallic bowl. Put in a baine-marie over very low heat and stir the mixture with a fork until you feel no sugar crystals when you put two fingers in it.
Remove from the baine-marie, add 1/2 teaspoon of cream of tartar (if you don’t have any, add 1 tablespoon of lemon juice) and beat with an electric mixer until the meringue is very firm and the metallic bowl is cold.
Recipe by: @valenmacauliffe
