Coffee and chocolate meringue stack

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.