2 packets shop-bought cinnamon rolls, sliced as per the
For the chocolate layer:
400ml double cream
150g milk chocolate, finely chopped
150g dark chocolate, finely chopped
For the meringue:
400g caster sugar, divided
1/2 tsp cream of tartar
4 egg whites
Place the sliced cinnamon rolls in a circular shape on top of a piece of baking paper don’t worry about the circle being perfect. Lie a second piece of baking paper over the top and using a rolling pin, roll the cinnamon rolls out to about 1/2cm thick.
Remove the top piece of baking paper and invert the cinnamon rolls into a 23cm pie dish. Neaten the edges of the dish with a sharp knife if needed and place in the fridge to chill for at least 30 minutes.
When ready to bake, preheat your oven to 190 C / 175 C fan and place the pie crust into the oven to bake for 20 - 30 minutes, until golden and browned - you may need to push the buns down half way through so that they don’t rise in the middle too much - you may also need to cover the top of the crust with tin foil to stop it browning too much. Remove from the oven and allow to cool fully.
For the filling: Place the chopped chocolates into a large bowl and set aside.
Put the cream and into a saucepan and bring to a simmer then pour over the chopped chocolates in the bowl. Leave alone for 1 minute then begin to stir from the centre of the bowl, slowly moving outwards towards the edges of the bowl, slowly incorporating cream and chocolate together. Once everything is combined, pour into the baked crust and place into the fridge for at least 2 hours to set.
Make the marshmallow topping: in a small saucepan set over high heat, stir together 300g of the caster sugar, cream of tartar and water. Bring to a boil, then turn heat to medium-low and let reduce slightly, without stirring, for 4 to 5 minutes, until the mixture reaches 120 on a sugar thermometer.
Meanwhile, place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high until soft peaks form. Turn mixer to high and gradually add in remaining sugar. Once combined, very carefully pour hot sugar syrup into egg whites. Beat for 5 to 10 minutes until the bowl of the mixer has cooled to the touch and the meringue is thick and glossy.
Assemble the tart: Remove pie from the fridge and remove from it’s tin.
Spoon the marshmallow mixture on top of the pie. Use a blow torch to lightly toast the marshmallow topping before serving.