Brown Sugar Meringues with White Chocolate Mousse and Coffee Syrup

  • Olive oil spray, to grease
  • 8 eggwhites
  • 400g brown sugar
  • 1 1/4 cups (310ml) pure (thin) cream, at room temperature
  • 200g white chocolate, melted, cooled to room temperature
  • 200g caster sugar
  • 300ml espresso coffee

  1. Begin recipe 2 hours ahead.
  2. Preheat oven to 120°C. Line two baking trays with baking paper and lightly grease.
  3. Using an electric mixer fitted with a whisk attachment, whisk eggwhites and a pinch of salt to soft peaks. Add the brown sugar, 1 tablespoon at a time, whisking until thick and glossy. Place 5 dollops of meringue onto each tray. Bake, swapping trays halfway through cooking so meringues cook evenly, for 1 hour 45 minutes. Turn off oven and leave meringue in oven with door ajar for 2 hours or until cooled completely.
  4. For the mousse, whisk cream in an electric mixer until soft peaks form. Fold 1/3 cup cream into melted white chocolate to loosen slightly, then fold in remaining cream. Cover and chill for at least 1 hour.
  5. For the syrup, combine all ingredients in a saucepan over medium-low heat, stirring until sugar dissolves. Simmer for 10 minutes or until thickened and syrupy.
  6. To assemble, layer the meringues and the mousse, then drizzle over coffee syrup.
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