|Prep Time||Cook Time||Total Time|
|35m||1h 15m||1h 50m Plus additional time for cooling|
A perfect balance of flavours with a slightly bitter espresso filling and a sweet and salted maple caramel. It’s a decadent dessert you can’t put down!
- For the Salted Maple Caramel
- 260g Pure Maple Syrup, Dark Robust
- 30g unsalted butter
- 60ml double cream
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- For the Meringues
- 3 egg whites, room temperature
- 175g caster sugar
- 1 teaspoon vanilla
- 6 tablespoons Salted Maple Caramel
- For the Coffee Mascarpone
- 2 tablespoons instant espresso powder
- 1 1/2 tablespoons hot water
- 300g mascarpone cheese
- 175ml double cream
- 3 tablespoons Pure Maple Syrup, Dark Robust
- 3 tablespoons icing sugar
- For the Topping
- 1 banana, sliced
- Drizzle of maple caramel
- 70g chocolate chips, melted
- Dusting of cocoa powder
- Handful of chopped walnuts
- Start by making the salted maple caramel. Place a candy thermometer on the side of a deep heavy sauce pan. Heat the maple over a medium heat until the temperature reaches 110C (230F).
- At this point remove from the heat, add the butter and gently stir. Stir in the cream and vanilla. Mix in the salt. Allow to cool and refrigerate.
- For the meringues, preheat the oven at 140C/120C Fan/Gas Mark 1. In a large bowl whisk the egg whites until soft peaks form. (Tip: Clean all utensils and mixing bowl to ensure they are grease free.) Add the sugar, 1 tbsp at a time, while whisking continuously. The meringue will stiffen and become glossy. Then add the vanilla and combine.
- Fix a piece of parchment paper to a large baking tray with a little meringue on the back of each corner of the paper. With a metal spoon, space well, 6 mounds of meringues on the tray. In the center of each meringue make a little well with the back of a teaspoon and add the cooled maple caramel. Swirl the maple caramel with a toothpick to mix in the center (make sure that there is raised wall of meringue around the outside of the center to prevent the maple caramel from spilling out). Bake on the middle shelf for 1 1/4 hours and turn off the oven. Leave the meringues in the oven for 4 hours. Then transfer to a wire rack. (Meringues can be made in advance and stored for several days in an airtight container.)
- Meanwhile make the coffee mascarpone filling. Mix together the coffee powder and hot water and allow to cool. Then in a large bowl, whisk together all the ingredients until smooth. Refrigerate until needed.
- Assemble when ready to eat. Place the meringue on a plate with a generous dollop of coffee mascarpone, a few slices of banana, drizzle of maple caramel and chocolate. Sprinkle some walnuts and dust with cocoa.