- 8 free-range egg whites
- Salt a pinch
- 400 g brown sugar
- For the white chocolate mousse:
- 315 ml cream
- 200 g good-quality white chocolate, melted
- For the coffee syrup:
- 200 g sugar
- 4 T instant espresso
- 65 ml water
Preheat the oven to 120°C.
Using an electric mixer, beat the egg whites and salt with the whisk attachment until soft peaks form. Gradually add the brown sugar, 1 T at a time, until all the sugar has been incorporated and the mixture is thick and glossy.
Line a baking tray with baking paper and grease lightly withcooking spray. Spoon the meringue onto the baking paper in 9 or 10 flattish circles and bake for 45 minutes, or until set on the outside and soft and gooey on the inside.
To make the white chocolate mousse, whip the cream until soft peaks form, then fold in the chocolate until well combined. Chill for at least 1 hour.
To make the coffee syrup, place all the ingredients in a saucepan and heat gently until the sugar has melted and the coffee has dissolved. Boil for a few minutes, or until it forms a thick syrup.
To assemble the meringue stack, layer the meringues and the chocolate mousse, then generously drizzle over the coffee syrup.
Cook’s note: This makes a beautiful dessert centrepiece. Allow your guests to remove their own meringue from the stack to add an interactive element.