Brown Sugar Meringues with White Chocolate Mousse and Coffee Syrup
INGREDIENTS
Olive oil spray, to grease
8 eggwhites
400g brown sugar
WHITE CHOCOLATE MOUSSE
1 1/4 cups (310ml) pure (thin) cream, at room temperature
200g white chocolate, melted, cooled to room temperature
COFFEE SYRUP
200g caster sugar
300ml espresso coffee
DIRECTIONS
Begin recipe 2 hours ahead.
Preheat oven to 120°C. Line two baking trays with baking paper and lightly grease.
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.
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.
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.
To assemble, layer the meringues and the mousse, then drizzle over coffee syrup.