Instant Coffee Meringue Gâteau
Indulge in the exquisite flavors and textures of this luxurious coffee and mascarpone gâteau. With layers of delicate sponge soaked in espresso and velvety mascarpone cream, this dessert is a delightful blend of sweetness and richness. Topped with a luscious meringue and an array of decadent garnishes, each bite is a symphony of flavors that will impress your guests and leave them craving more. Get ready to savor the perfect balance of coffee-infused bliss in every bite of this elegant gâteau.
— Constant Cookbook
Ingredients
- 6 free-range egg whites
- 200g/7oz caster sugar
- 100g/3½oz icing sugar
- 2 tbsp coffee essence
- 500g/1lb 2oz mascarpone
- 175ml/6fl oz double cream
- 1 vanilla pod
- 2 large sponge flan cases (about 250g/9oz each, or 25cm/10in across)
- 175ml/6fl oz cold espresso
- 2 tbsp cocoa powder
- 10 small ready-made meringue
- 4 white marshmallows
- 50g/2oz dark chocolate
Instructions
- Whisk the egg whites in a large bowl until soft peaks form when the whisk is removed.
- Tip in the caster sugar and icing sugar and continue to whisk for 4-5 minutes more, or until stiff, glossy peaks form when the whisk is removed.
- Whisk in the coffee essence, then set the mixture aside.
- In a separate bowl, beat together the mascarpone, double cream and vanilla seeds until smooth and well combined.
- Using the ring from the tart tin, stamp out the centres of the flan cases. Cut each disc of sponge in half horizontally to form two thinner discs (four in total).
- Place the ring from the loose-bottomed tart tin onto a serving plate, then lay one sponge disc on top of it. Brush over one-quarter of the cold espresso, then spread over one-third of the mascarpone cream mixture.
- Repeat the layering process with the remaining sponge discs, cold espresso, and mascarpone mixture, topping the cake with the final sponge disc.
- Spoon the egg-white mixture on the cake and spread all over the top and sides in an even layer using a palette knife.
- Using a chefs' blow torch, heat the meringue until crisp and light golden-brown.
- To serve, dust the top of the gâteau with cocoa powder. Sprinkle over the marshmallows and crushed meringue shells, then garnish with grated dark chocolate. Dust with icing sugar just before serving.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 6-8
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