This is an incredible recipe! A must for any good dinner party. It should be sliced thin, as it is very heavy. I've served it both hot and cold, and cold is easier to cut. Don't cut corners with the prociutto - It is definitely worth it. This crust recipe is very easy to work with, also.

Reviewed On: Dec. 18, 2000

I made this recipe for some friends, and they loved it. The down side is the prep/cooking time. Also, due to oven space, I divided the meringue into only 3 (larger) layers.

Reviewed On: Dec. 1, 2000