Tip: If you have any coffee-meringue mixture left over, spread it onto a lightly greased baking tray and bake in the oven set to its lowest temperature for 2 hours or more, until crisp.

Let it fully cool before releasing it from the tin, to let the meringue shrink down. Ingredients For the pastry: For the filling: For the meringue: Method Taken from The Sweet Polish Kitchen by ...

Now, using brute force, crumble the meringue nests and fold these in, too. Pack this mixture into the prepared loaf tin, pressing it down with a spatula as you go, and bring the cling film up and ...

Milk chocolate and peanut butter ganache along with chocolate crumble and sponge assembled together, served with meringue and black currant sorbet. A unique and delectable dessert recipe to prepare ...