Coffee Meringue Cake. MiNDFOOD reader Carol Jones shares her recipe for coffee meringue cake, made using Nespresso’s Roma coffee.
Serves 8-10
4 eggwhites, at room temperature
200g caster sugar
For butter cream
100g sugar
5 tbsp water
4 egg yolks
300g unsalted butter
1 tbsp brewed coffee
100g slithered almonds, to decorate
Preheat oven to 120ºC. Line 3 round baking tins (20-25cm in diameter) with nonstick paper.
To make the meringue, place eggwhites into an electric mixer bowl and beat until soft peaks form. With the mixer running, add 4 teaspoons of caster sugar and continue mixing until thick and glossy. Fold in the remaining sugar. Divide the mixture between the 3 tins and spread evenly across bottom. Bake for 60 minutes or until meringue is dry and crisp. Allow to cool completely.
To make the butter cream, dissolve the sugar in the water over gentle heat. Pour the syrup, while still hot, into bowl with egg yolks. Whisk until a thick mousse forms. Cream the butter until soft and beat it in to the mousse, a little at a time. Add coffee.
When meringue rounds are cold, spread with some of the butter cream and sandwich together.
Spread the top and sides with remaining butter cream and cover with almonds. Serve.
