Makes 15

Mocha Meringues recipe

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less than an hour

Make the basic Swiss meringue (see recipe) but fold in 15g sifted cocoa powder and 2 tsp espresso coffee powder
150g plain chocolate
1 tsp coffee powder

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Make the basic Swiss meringue (see recipe) but fold in 15g sifted cocoa powder and 2 tsp espresso coffee powder. Spoon into a piping bag with a 1cm plain nozzle. Pipe 60 small blobs onto 2 lined baking trays. Bake at 140°C/fan120°C/gas 1 for 45 minutes, then cool on a wire rack. Melt 150g plain chocolate with 1 tsp coffee powder in a bowl set over a pan of simmering water. Cool. Use this spread to sandwich 2 meringue bases together. When set, serve with cream.

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