Ingredients

• 1 tsp plunger coffee granules
• 1 tblsp vanilla essence
• 6 egg whites
• 1½ cups caster sugar
• ½ cup toasted finely chopped hazelnuts

Filling

• 2 egg yolks
• ¼ cup caster sugar
• 300 grams mascarpone
• 300 ml bottle cream, thickly whipped
• 3 tblsp very strong black coffee or coffee liqueur
• ½ cup chocolate-coated coffee beans
• 50 grams dark chocolate, melted

Method

1. Put the coffee granules and vanilla essence into a small bowl and heat in the microwave on high power for 10 seconds then strain through a fine sieve. Reserve the liquid.
2. In a clean bowl beat the egg whites until they form stiff peaks but are not dry.
3. Add the caster sugar, 2 tablespoons at a time, beating well after each addition, until the mixture is thick and glossy.
4. Fold in the hazelnuts and coffee vanilla essence gently.
5. Line three baking trays with baking paper and mark each with a 22cm round. Divide the mixture among the rounds and spread out evenly.
6. Bake at 140°C for 1½ hours or until the meringues are dried out. If you can, during cooking, move the trays around.
7. Remove from the oven and allow to cool, before peeling away the baking paper. Store in an air-tight container.

Filling

1. Beat the egg yolks and sugar together until thick and creamy. Fold in the mascarpone, whipped cream and coffee liqueur.

To assemble

1. Sandwich the meringue layers with the coffee cream leaving enough to cover the top lavishly. Decorate with the chocolate-coated coffee beans and a drizzling of melted chocolate. Serve in wedges.

Cooks Tips

The meringues and coffee filling can be made in advance and assembled up to 3 hours before serving. If you wish, add ¼ cup finely chopped toasted hazelnuts to the cream filling.