Gingered Coffee Meringues Recipe

Gingered Coffee Meringues Recipe

What could be more enticing than to break through the coating of crisp meringue to reveal just-melting coffee ice cream on a moist ginger sponge?

Ingredients : (Serves 6)

275 g/10 oz bought ginger cake

600 ml/1 pint/2½ cups coffee ice cream

4 egg whites

1.5 ml/¼ teaspoon cream of tartar

150 g/5 oz cater (superfine) sugar

25 g/1 oz/2 tablespoons preserved stem ginger, finely chopped

Method :

Preheat the oven to 230C/450F/Gas 8. Cut the ginger cake lengthways into three slices. Stamp out two rounds from each slice, using a 5 cm/2 in pastry (cookie) cutter, and put on a baking sheet. Top each cake round with a large scoop of coffee ice cream, then place the baking sheet in the freezer for at least 30 minutes.


Whisk the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and continue whisking until the mixture forms stiff peaks. Fold in the preserved stem ginger. Carefully spoon the meringue and ginger mixture into a piping (pastry) bag fitted with a large plain nozzle.


Quickly pipe the meringue over the ice cream, starting from the base and working up to the top. Bake in the oven for 3-4 minutes, until the outside of the meringue is crisp and lightly tinged with brown. Serve immediately.


Cook's Tips: The ice cream is insulated in the oven by the tiny bubbles of air in the meringue, so ensure it is completely covered. Once coated, the ice cream cakes could be frozen until ready to cook.

More Coffee Soufflés and Meringues Recipes