• 1/3 cup Sugar

  • 1 1/2 cups Icing sugar

  • 4 tbsp Bitter cocoa powder

  • 8 Egg whites

  • 3/4 cup Sugar

  • 4 double shots Espresso coffee

  • 200ml Heavy cream

  • 100g Sugar

  • 200ml Mascarpone

  • 250ml Double chocolate ice cream

  • 250ml Caramel ice cream


  • 1.

    Sift together the cocoa powder, icing sugar and castor sugar.

  • 2.

    Place the egg whites in to a clean bowl and add 3 tbsp castor sugar and whip until a soft peak. Continue to whisk and pour in sugar and cocoa powder until the meringue is glossy and stiff.

  • 3.

    Place the meringue into a piping bag and pipe into circles on baking parchment. The size of a large digestive biscuit is perfect. Place into a pre heated oven 100C and dry out over night or until they release themselves from the paper.

  • 4.

    Pipe or scoop the chocolate and caramel ice cream onto the meringues evenly add a dollop of espresso cream and squeeze on a second meringue to form a sandwich. Dust with a little bitter cocoa powder or smear the top with espresso cream and crumbles some chocolate meringue pieces over the top and a dust of cocoa powder.

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Posted by Justine37Report
I confused about some of these ingredients; after finishing the meringues, how do you complete the masterpiece?
Posted by szaReport
hmmm i could rap my tongue around it and have some champagne to