Coffee Meringues with Cream, Raspberries & Chocolate Sauce

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Ingredients

  • For the meringue:
  • 1 tsp instant coffee granules
  • 1/2 tsp warm water
  • 2 egg whites
  • 100g caster sugar
  • For the chocolate sauce:
  • 30g good quality dark chocolate, roughly chopped
  • 30g good quality milk chocolate, roughly chopped
  • 125ml double cream
  • 1.5 tbsp golden syrup
  • 3/4 tbsp Amaretto liqueur, optional
  • For the Chantilly cream:
  • 250ml double cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla paste
  • To serve:
  • 250g raspberries
  • 4 tbsp toasted almond flakes
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