2 tbsp Dutch cocoa powder, sifted plus extra to dust
1 tsp cornflour, sifted
3 ½ cups single cream
500g mascarpone cream
Chocolate coated coffee beans, roughly chopped, to serve
2 tbsp instant coffee
1 tbsp vanilla extract
1 cup caster sugar
2 tbsp coffee liqueur
- Add cocoa powder and cornflour to the basic meringue and fold until just combined.
- Preheat oven to 170°C (150°C fan forced). Draw 2 x 18cm circles on 2 sheets of non-stick baking paper. Invert and place onto two large, lightly greased baking trays.
- Divide the meringue into four, spoon onto a baking tray and spread into a round using the circles as a guide.
- Place in the oven, reduce the temperature to 140°C (120°C fan forced) and bake for 1 hour, or until dry on the surface. Turn the oven off and allow the meringue to cool, with the door closed, for 1 hour.
- Meanwhile, for the coffee syrup, combine the coffee, vanilla, sugar and 1 cup water in a medium saucepan. Bring to a simmer over medium heat, reduce heat to low and simmer for 15 minutes, or until syrupy. Take off the heat, add coffee liqueur and set aside to cool.
- Place the cream and mascarpone in the clean bowl of an electric stand mixer fitted with whisk and whisk until it forms stiff peaks.
- Place one meringue disc on a cake stand. Top with a quarter of the cream. Drizzle with 1 tbsp syrup and swirl. Repeat layering with meringue discs, cream and syrup, finishing with cream. Serve immediately, topped with chocolate covered coffee beans and remaining coffee syrup.