Coffee and chocolate meringue stack
6 medium, at room temperature
1¼ cup(s), (275g)
2 tbs, sifted, plus 1 tsp extra, to dust
instant coffee powder
20 ml, 1 tbs (coffee-flavour)
fromage frais, vanilla bean
2 tub(s), (300g)
chocolate hazelnut spread
⅓ cup(s), (110g), warmed slightly
2 g, (1 tsp)
reduced-fat ricotta cheese
- Preheat oven to 120°C. Lightly spray 4 baking trays with oil. Use a plate as a guide to draw a 23cm circle onto each of 3 sheets of baking paper. Place paper onto 3 of the trays, pencil-side-down. Line remaining tray with baking paper.
- Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, beating until it dissolves. Fold in cocoa.
- Spoon one-sixth of meringue mixture into a piping bag fitted with a 5mm plain piping nozzle. Pipe straight lines over the unmarked prepared tray.
- Using the pencil lines as a guide, spread remaining meringue evenly between the circles. Bake for 1 hour 15 minutes or until firm and dry to the touch. Turn off oven. Leave meringues in oven with the door ajar, to cool. Break meringue sticks into pieces.
- Meanwhile, warm liqueur in a small frying pan. Remove from the heat. Add coffee granules and stir to dissolve. Set aside to cool completely. Using a food processor, process the Frûche and ricotta until smooth. Stir in cooled coffee mixture.
- Assemble close to serving time. Place 1 meringue disc on serving plate, peeling away baking paper. Spread with half the ricotta mixture. Repeat layer with a disc and remaining ricotta mixture. Finish with the remaining disc. Top with the spread. Arrange meringue sticks on top. Dust with extra cocoa. Scatter with the cachous.