GOOEY BROWN-SUGAR MERINGUES WITH WHITE CHOCOLATE MOUSSE AND COFFEE SYRUP

Ingredients

• 8 free-range egg whites

• A pinch salt

• 4 Tbsp sugar for the egg whites

• 300 ml low- fat or soya cream

• white chocolate, to garnish

• 400 g white sugar

• 2 Tbsp instant espresso

• 3/4 cup (180ml) cold water

Cooking Instructions

1. Preheat the oven to 120°C.

2. Using an electric mixer, beat the egg whites and salt with the whisk attachment until soft peaks form. Gradually add 400g brown sugar, 1Tbsp at a time, until all the sugar has been incorporated and the mixture is thick and glossy.

3. Cut 2x10 cm circles out of sheets of baking paper and place on a baking tray. Spoon the meringue onto the baking paper and bake for 45 minutes, or until set on the outside and soft and gooey on the inside.

4. To make the white chocolate mousse, whip the cream until soft peaks form, then fold in the melted chocolate until well combined. Chill for at least 1 hour.

5. To make the coffee syrup, place 200g sugar, 4Tbsp instant espresso and 1/4 cup of water in a saucepan and heat gently until the sugar has melted and the coffee has dissolved. Boil for a few minutes, or until it forms a thick syrup.

6. To assemble the meringue stack, layer the meringues and the chocolate mousse, then generously drizzle over the coffee syrup.

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