Method

• 1.
  To make the curd, place whole eggs, yolks and sugar in a large saucepan and whisk until smooth, then place over low heat. Add butter, citrus juices and zest and cook, stirring frequently, for 40-45 minutes until thickened. Strain through a sieve into a heatproof bowl and refrigerate until completely cool.
• 2.
  Preheat oven to 160°C. Grease two large oven trays and line with baking paper
• 3.
  For the roasted white chocolate crumble, place chocolate on one of the prepared trays and bake for 20-25 minutes until caramelised. Remove from the oven and, using a palette knife, fold chocolate over itself to mix. Scatter over almonds and amaretti biscuits, and press into a rough, flat rectangle, about 2cm thick. Place in the fridge to cool, then crumble and set aside.
• 4.
  For the Italian meringue, place eggwhites and cream of tartar in the bowl of a stand mixer with the whisk attachment and set aside. Place sugar and 200ml water in a small saucepan and bring to the boil. When the sugar mixture is close to 110°C, turn the stand mixer on low speed and whisk eggwhites until frothy and form soft peaks. Once the sugar mixture reaches 125°C, increase the mixer speed to high, then pour the sugar syrup into the eggwhite in a slow, steady stream. Continue to whisk until the meringue is cool, thick and glossy. Set aside.

• 5.
  To assemble, spoon curd into the base of a 2.5L capacity serving bowl. Scatter over half the crumble followed by creme fraiche. Scatter with remaining half of the crumble, then top with meringue. Scatter over strawberries and grapefruit. Use a kitchen blowtorch torch to caramelise the meringue and serve immediately.