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 Mocha Meringue 
  • 3 large egg whites
  • 175 gm light soft brown sugar
  • 3 teaspoon instant coffee powder
  • Vegetable oil for greasing
  • 100g plain dessert chocolate
  • 4 tablespoons water
  • 300 ml pint whipping cream
Heat the oven to 150C. Line 3 baking sheets with non stick parchment paper or greaseproof paper. Mark each piece with a 15cm/7 inch circle. If using grease proof paper lightly brush each circle with oil. Put the egg whites into a dry grease-free large bowl.

Whisk until stiff and white and standing in firm peaks. Add the sugar, 1 tablespoon at a time whisking well after each addition so that the meringue is firm and glossy.
Whisk in the instant coffee powder. Spread the meringue mixture evenly over the marked circles on the baking sheet linings. Bake in the oven for 1 and a half hours until crisp and dry in the centre.

Swap the top and bottom sheets after 45 minutes to ensure even cooking. Set aside to cool for about 10 min. or until the chocolate begins to thicken.
Whisk the cream until stiff, then put half of it into another bowl.

Stir the chocolate mixture into one half and the instant coffee powder into the other half.

To finish put 1 meringue round on to a serving plate and spread it with half the coffee cream. Cover the third meringue round. Spread the remaining coffee cream over the top and spread evenly with a fork.

Lightly whip the remaining chocolate cream until stiff. Put the cream into a pipping bag fitted with a small star nozzle. Pipe 8 rosettes around the edge of the cake. Sprinkle the rosettes with a little grated chocolate. Serve as soon as possible or within 2 hours if kept in the refrigerator, otherwise the mocha meringue will lose its fresh crisp appearence.

Other Details
Serves: 8 Time: 90 mins.

Rating: Not rated yet.

Category: Dessert | Submitted by: System


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