Coffee & Maple filled Coconut Meringue with Raspberries Recipe
Feeling like a treat…indulge in this delicious coconut flavoured meringue, filled with our pure maple syrup and coffee and topped with raspberries and milk chocolate curls.
Meringue: to make 3 rectangle layers
150g egg whites
300g caster sugar
65g desiccated coconut, unsweetened
Filling: for the layers and the top
100ml Pure Maple Syrup, Dark Robust
125ml strong coffee, cold
250ml double cream
5 teaspoons cocoa powder
375g raspberries, reserve some for decorating
1 teaspoon cocoa powder
65g milk chocolate
Begin with the meringue; preheat the oven to 100C and trace out the 3 rectangle shapes (25 cm x 10 cm) on greaseproof paper. Turn the paper over on the baking tray so you can see the outlines of the rectangles.Place the egg whites in stand alone mixer and whisk until soft peaks form that will hold their shape. Add a tablespoon of sugar at a time mixing well with each addition. Now add the coconut and fold into the meringue. Fill a piping bag with an opened star tip nozzle (or a plain tip). Using the outline made earlier as a guide, pipe along the length of the rectangle to fill the shape, not allowing any gaps between the piped meringue. Do this for all 3 and place in the preheated oven. Bake for 1 hour. After 1 hour switch the oven off and keep in the warm oven for a remaining 30 minutes.
Start to make the filling. In a mixing bowl add the mascarpone and whisk well until the mascarpone is creamy. Add the maple and whisk until the mixture is smooth. Now add the coffee and whip the cheese mixture until it is again buttery and smooth. Finally add the heavy cream and repeat until smooth again. Sift the cocoa powder into the cheese mixture and fold to combine.
Put the chocolate in a bowl over simmering water and melt the it. Spread the chocolate on greaseproof paper and leave it to go cold before taking a sharp knife to scrape out chocolate curls.
Now simply assemble, starting with the bottom layer of meringue spread 1/3 of the creamy filling and place 1/3 of the raspberries evenly along the base. Repeat for the top layer, this time sprinkle some cocoa powder first and then place the raspberries and chocolate curls along the top layer.