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Coffee meringue torte recipe
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Impress with this dazzling, easy dessert.
Ingredients:
  • 100g dark chocolate melts
  • 80ml coffee
  • 8 Free Range Egg whites
  • 440g caster sugar
  • 5.00 gm cornflour
  • 1 tsp white vinegar
  • 500g mascarpone
  • 600ml Thickened Cream
  • 60ml coffee
  • Extra raspberries, to serve
  • Dark chocolate curls, to serve
Instructions:
  • Preheat your oven to 180°C. Place chocolate melts in a small heatproof bowl and pour over the coffee. Microwave on high, stirring every 30 seconds, until the mixture is smooth and the chocolate has melted completely.
  • Preheat your oven and line three baking trays with parchment paper. Draw 20cm circles on each tray and flip the paper over. Use an electric mixer to whisk egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, whisking well until the mixture is thick and glossy. Finally, add cornflour and vinegar, and whisk until combined.
  • Divide the meringue mixture into 3 equal portions and spoon onto circles on the lined trays. Drizzle 1 tablespoon of the chocolate mixture over each portion on the lined trays. Swirl gently to create a 20cm disc using the circles as a guide. Lower the oven temperature to 120°C and bake the meringues for 1 hour, swapping trays halfway through, until dry to touch. Turn off the oven and let the meringues cool completely inside with the door ajar for 1 hour.
  • Whip mascarpone, cream, and extra coffee together using an electric mixer until soft peaks form.
  • Start by elegantly laying 1 meringue disc on a serving plate. Gently spoon one-third of the luscious cream mixture over it. Repeat this layering with the rest of the meringue discs and cream mixture, culminating in a decadent cream topping. Adorn with vibrant raspberries and a mesmerizing drizzle of the remaining chocolate mixture. Finish with a generous sprinkle of intriguing chocolate curls. Your masterpiece is ready to be savored promptly.

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