Espresso Martini Meringue Cake

After the no-bake Espresso Martini cheesecake, it’s time for an elegant meringue cake inspired by the same flavour notes. Crisp on the outside and marshmallow-soft within, this pavlova-style cake combines coffee, coffee liqueur, cream, chocolate and a luscious sweet coffee syrup – all to capture the taste of the classic Espresso Martini. The perfect meringue cake to welcome the New Year!

Ingredients for 2 meringue layers:

• 6 egg whites (from large eggs)
• a pinch of salt
• 300 g caster sugar
• 1 tsp lemon juice
• 2 tsp cornflour

All ingredients should be at room temperature.

Line two flat baking trays with baking parchment. Draw two 21 cm circles on the paper (using a plate or bowl as a guide).

Whisk the egg whites with a pinch of salt until stiff. Gradually add the sugar, one tablespoon at a time, whisking continuously. The meringue should become thick and glossy. Add the lemon juice and beat briefly. Gently fold in the sifted cornflour at the end. Spread the meringue evenly over the drawn circles.

Preheat the oven to 180°C. Place both trays in the oven and immediately reduce the temperature to 100°C. Bake/dry for about 2 hours to 2 hours 15 minutes, or longer if needed, until the meringue is crisp on the outside and underneath. Turn off the oven and leave to cool completely for several hours or overnight.

Ingredients for the coffee cream:

• 250 g mascarpone, chilled
• 300 ml whipping cream, chilled
• 40 g icing sugar
• 2 tsp cocoa powder
• 1 tsp instant coffee powder
• 40 ml coffee liqueur

Place all ingredients in the bowl of a mixer and whip until thick and smooth.

Ingredients for the coffee syrup:

• 50 ml coffee liqueur
• 50 ml espresso
• 50 g sugar

Place all ingredients in a small saucepan. Bring to the boil and simmer for about 5-8 minutes, until thickened. Test by spreading a little over the back of a spoon – it should coat the spoon. Remove from the heat and allow to cool (the syrup thickens further as it cools).

For decoration:

• chocolate-covered coffee beans
• grated dark or plain chocolate

Assembly:

Place one meringue layer on a serving plate. Spread half of the coffee cream over it, then top with the second meringue layer. Spread the remaining cream on top. Chill for 30-60 minutes before serving. Decorate with chocolate-covered coffee beans, grated chocolate and drizzle with coffee syrup.

Enjoy!