- Serves: 8
- Cook Time: 1 hour 45 minutes plus cooling time
- Prep Time: 30 minutes
- Effort: medium
For the meringue
- 1 tsp instant or espresso coffee powder
- 4 egg whites
- 1 pinches salt
- 300 g caster sugar
- 2 tsp cornflour
- 1½ tsp white wine vinegar
For the topping
- 500 ml double cream
- 1 tbsp caster sugar
- 1 tsp made espresso or other coffee
- 2 tsp coffee liqueur, or more to taste
- 50 g 70 per cent cocoa solids dark chocolate, grated
1. For the meringue: preheat the oven to 120C/100C fan/gas ½ and line a baking sheet with greaseproof paper or a silicone baking sheet.
2. Using the instant or espresso coffee, make half an espresso cup of very strong coffee and leave to cool.
3. Whisk the egg whites and salt in a mixing bowl until stiff peaks form when the whisk is removed from the bowl. Gradually whisk in half the sugar, adding a little at a time, until thick and glossy.
4. Fold in the remaining sugar, then the cornflour, cooled coffee and vinegar, taking care not to over-mix.
5. Spoon the meringue into a circle on the prepared baking sheet and bake for 1 hour 45 minutes, or until the meringue sounds crisp when tapped underneath. Switch off the oven and leave the meringue in there until cool, ideally overnight.
6. For the topping:, whisk the cream, sugar, coffee and coffee liqueur together in a bowl until soft peaks form when the whisk is lifted from the mixture.
7. Pile the topping on the meringue base and sprinkle over the grated chocolate. Serve in slices.
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