Coffee Meringue With Cream & Summer Fruits |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
This recipe is another from the tsunami cookbook my class made together. For the most subtle flavor be sure to use instant coffee powder Ingredients:
75 g icing sugar |
2 teaspoons instant coffee powder, tsps |
4 egg whites |
125 g caster sugar |
425 ml double cream |
450 g summer fruit |
Directions:
1. pre-heat oven to 140 degrees.
2. begin by sifting the icing sugar and the coffee powder together.
3. in a seperate bowl, whisk egg whites on high speed until start to stiffen.
4. slowly add caster sugar while still whisking.
5. turn of machine.
6. vigerously beat in the sifted icing sugar and coffee powder using a slotted spoon.
7. spoon mixture onto center of a lined baking sheet and then using a palette knife, spread a circle roughly 28cms in diameter and about 2cm thick.
8. place into center of pre-heated oven and cook for about 1-1 1/2 hours.
9. by which time the meringue should look cracked on the top and still a litle soft in the center.
10. remove from the oven.
11. carefully lift off paper and set to wire rack to cool.
12. when ready to serve.
13. whisk cream until it just holds and then spread loosely over the top of the meringue.
14. scatter the summer fruits of your choice liberally over the top of the cream, and cut into slices.
|
|