Coffee meringue with passion fruit cream and summer fruits

Galton Blackiston shows how meringue makes the perfect ending to a meal, satisfyingly sweet yet light and crisp too. This is a unique way to combine after-dinner coffee with a dessert that still maintains the flavour of coffee, but pairs with fruit flavours like passion fruit. With this meringue recipe, make sure your bowl and whisk are spotlessly clean as any traces of fat will prevent the egg whites from fluffing up properly.

First published in 2015
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Ingredients

Metric

Imperial

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

Equipment

  • Electric hand whisk

Method

1
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
2
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
3
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
4
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
5
For the passion fruit cream, gently fold the passion fruit into the whisked cream. Stir in the icing sugar
6
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
discover more:
share recipe:

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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