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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
  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.
Made on
Tilda