Advice from George: Use espresso instead/ ground coffee
The instant espresso powder (do not use instant coffee granules) gives bitter oomph to the sweet, marshmallowy meringue, which I make with Two Chicks’ free-range egg whites.
- 250g caster sugar
- 4 teaspoons instant espresso powder (not instant coffee granules)
- 4 large egg whites
- 1 pinch of salt
- 2 teaspoons cornflour
- 1 teaspoon white wine vinegar
- 300 millilitres double cream
- 1 teaspoon cocoa powder
- Preheat the oven to 180°C/gas mark 4/350°F. Line a flat oven sheet with baking parchment and, using a 23cm/9inch cake tin, draw a circle on it.
- Mix the sugar with the instant espresso powder in a small bowl and set aside.
- In a clean, grease-free metal bowl whisk the egg whites and salt until they are holding soft peaks. Keep whisking while you add the sugar-coffee mixture a tablespoon at a time.
- When you have a firm, ecru-coloured meringue, fold in the cornflour and vinegar using a grease-free metal spoon.Dollop the meringue mixture inside the drawn circle. Smooth and shape it with a spatula so that it looks rather like the crown of a boater: it must be flat on top.
- Put it in the oven and immediately turn down to 150°C/gas mark 3/300°F and cook for an hour. Switch off the oven and leave inside until cool.
- Once the base is cool, lift it carefully in its paper and place it top-side down on a flat plate and peel off the paper.
- Whip the double cream until thick but soft and spread delicately over the top of the meringue. With a teaspoon, push the cocoa through a fine sieve or tea strainer to decorate the top, cappuccino-style.