Chocolate Syllabub with Coconut Macaroons

Frank Bordoni's irresistible dessert marries creamy chocolate custard with a light luscious syllabub with chewy coconut macaroons
By Frank Bordoni
Chocolate Syllabub with Coconut Macaroons
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 35 minutes
  • Effort: easy


For the macaroons

  • 2 egg whites
  • 100 g caster sugar
  • 160 g desiccated coconut
  • 1 tsp vanilla essence

For the syllabub

  • 125 ml strong coffee
  • 250 g organic dark chocolate, 70% cocoa solids
  • 4 eggs


1. Preheat the oven to 180C/gas 4. Mix all the ingredients together for the macaroons in a large bowl.

2. Shape the mixture into macaroons and place onto a non-stick baking sheet. Bake for 12-15 minutes, until the macaroons are lightly toasted. Remove from the oven and leave to cool.

3. To make the syllabub, place the coffee and chocolate in a bowl over a pan of gently simmering water and stir until the chocolate has completely melted.

4. In a separate bowl, beat the egg yolks until thick.

5. Fold the eggs into the chocolate, to create a rich custard - this should still be warm but not hot enough to curdle the eggs.

6. In a clean bowl, whisk the egg whites until stiff. Fold the egg whites into the chocolate custard and whilst still slightly warm and spoon into glasses. Serve with the macaroons.

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