Wednesday, 12 March 2008


4 egg whites
225g/8oz caster sugar
1 tbsp very strong coffee (instant is perfect for this)
300ml/1/2pt double cream
2 tbsp Kilbeggan Irish Whiskey

For the meringue, whisk egg whites stiff, then whisk in 1 tbsp sugar and fold in the rest. Carefully stir in coffee.

Using a medium dinner plate as a template, mark out two rounds on a piece of parchment paper with a pen or pencil, and place paper on a baking sheet. Spoon meringue over to cover these rounds (this is so the top and bottom of the meringue are the same size).

Bake in a pre-heat low oven Gas 1/2 275F 120 C for around 1 1/2 hours, or until meringue has expanded slightly and outside is firm and crisp. Carefully remove from oven and leave to cool on the parchment paper.

Whisk cream softly stiff then stir in whiskey.

When cool, transfer one meringue to a serving plate. Liberally spread over cream, then top with remaining meringue. Sift with icing sugar. Serve in luxurious wedges.

Serves: 4


Anonymous said...

Perhaps I am a bit dim tonight but do you mean 1 tbsp of instant coffee (powder or granules) or coffee that has been made with water?

Kitchen Goddess said...

No you are correct in thinking 1 tbsp of instant coffee granules.