Dessert  Recipes - Iced Coffee Meringue Ring Recipe

Ingredients

• 3 eggs, separated

• 225 g/8 oz/1 cup caster (superfine) sugar

• 30 ml/2 tbsp instant coffee powder or granules

• 170 g/6 oz/1 small can of evaporated milk

• 300 ml/1 1/4 cups whipping cream

• 60 ml/4 tbsp coffee liqueur

• Extra whipped cream and a little instant coffee powder, to decorate

---

Method:

1. Whisk the egg whites until stiff. Reserve 45 ml/3 tbsp of the sugar. Whisk half the remaining sugar into the egg whites and whisk again.

2. Fold in the remaining half. Place small spoonfuls on a baking (cookie) sheet lined with baking parchment.

3. Bake in a preheated oven at 150°C/300°F/gas mark 2 for about 1 hour or until pale biscuit-colored and crisp. Remove from the oven and leave to cool on a wire rack.

4. Meanwhile, put the egg yolks in a bowl with the remaining 45 ml/3 tbsp of the sugar. Whisk until thick and pale. Put the coffee in a measuring jug.

5. Add the evaporated milk and make up to 300 ml/1 1/4 cups with water. Heat gently in a saucepan until hot but not boiling. Whisk into the egg yolk mixture.

6. Return to the pan and cook, stirring, until the custard thickens and coats the back of a wooden spoon. Do not allow to boil.

7. To test, lift the spoon out of the mixture and draw a finger across the back of the spoon: there should be a clear line left. Leave to cool, stirring occasionally.

8. Whip together the cream and liqueur until peaking and fold into the coffee custard with a metal spoon. Turn into a freezer proof container and freeze for 2 hours or until partly frozen.

9. Whisk thoroughly with a fork to break up the ice crystals. Roughly crush the meringues and fold into the mixture.

10. Spoon into a 1.5 liter/6 cup ring mould. Freeze until firm. When ready to serve, dip the base of the mould briefly in hot water, then turn out on to a serving plate.

11. Fill the centre with whipped cream, dust with coffee powder and serve straight away.