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Coffee meringue with pomegranate sauce
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Prep Time:
360 minutes
Cook Time:
6 minutes
Total Time:
366 minutes
Coffee and ginger-spiked meringue with liqueur, topped with ruby pomegranates - a luxurious adult treat.
Ingredients:
  • 40.00 ml strong instant coffee granules
  • 900ml thickened cream
  • 20.00 gm caster sugar
  • 40.00 ml cream liqueur (we used Baileys)
  • 65g ginger
  • 100g store-bought meringue, lightly crushed
  • 80g redcurrant jelly
  • 250ml pomegranate juice
  • Juice of 1 lime
  • 10.00 gm arrowroot
  • Seeds of 2 pomegranates
Instructions:
  • Prepare the 22cm springform cake pan by greasing and lining the base and sides.
  • Mix 1 tablespoon of boiling water with coffee, then let it cool. Whip cream and sugar until soft peaks form. Gently fold in liqueur, ginger, and crushed meringue, then transfer mixture to a prepared pan. Swirl the cooled coffee through the cream mixture using a skewer. Cover and freeze overnight.
  • In a saucepan, mix redcurrant jelly, pomegranate juice, and lime juice over low heat. In a separate bowl, blend arrowroot with 1 tablespoon of cold water until smooth. Incorporate 1 tablespoon of the redcurrant mixture into the arrowroot blend. Pour the arrowroot mixture into the pan and simmer for 2-3 minutes until thickened. Let it cool, then gently fold in pomegranate seeds. Drizzle the luscious pomegranate sauce over the meringue before serving.

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