Coffee meringue with passion fruit cream and summer fruits


First published in 2015
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Coffee meringue

Passion fruit cream

  • 4 passion fruits, seeds and pulp sieved
  • 450ml of double cream, whisked to soft peaks
  • 1 tbsp of icing sugar

To plate

  • 500g of mixed summer berries
For the coffee meringue, preheat the oven to 140ºC/Gas mark 1. Line a large baking sheet with baking parchment. Place the egg whites in a large, clean bowl. Sift the icing sugar and the instant coffee into the egg whites
Beat with an electric hand whisk until soft peaks form. Add the caster sugar a little at a time while continuing to whisk until the mixture is thick and glossy and stands in peaks
  • 110g of caster sugar
Spread the mixture into a circle on the lined baking tray (alternatively you can make four smaller merinuges) and smooth the top with a palette knife
Transfer the tray to the oven and bake for 45-60 minutes until the surface is crisp, then turn off the oven and leave to cool with the door ajar for at least 30 minutes. Remove from the oven and peel off the paper
For the passion fruit cream, gently fold the passion fruit into the whisked cream. Stir in the icing sugar
To assemble the meringue, cover the coffee meringue base (or bases) with the passion fruit cream and top with the summer berries
  • 500g of mixed summer berries
First published in 2015
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