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Desserts Recipes

Coffee & Maple filled Coconut Meringue with Raspberries Recipe

Prep time
m
Cook time
m
Total time

Coffee and Maple Filled Coconut Meringue with Raspberries

Feeling like a treat? Indulge in this coconut-flavoured meringue filled with Pure Maple Syrup and coffee, then finished with fresh raspberries and milk chocolate curls.

Ingredients

Meringue (makes 3 rectangular layers)

  • 150g egg whites
  • 300g caster sugar
  • 65g desiccated coconut, unsweetened

Filling (for layers and topping)

  • 475g mascarpone
  • 100ml Pure Maple Syrup, Dark Robust
  • 125ml strong coffee, cold
  • 250ml double cream
  • 5 teaspoons cocoa powder
  • 375g raspberries, reserve some for decoration

Decoration

  • 1 teaspoon cocoa powder
  • Fresh raspberries
  • 65g milk chocolate

Instructions

  1. Preheat the oven to 100C. On greaseproof paper, draw three rectangles measuring 25cm by 10cm. Turn the paper over and place on baking trays so the outlines are still visible.
  2. Whisk the egg whites in a stand mixer until soft peaks form. Add the sugar one tablespoon at a time, mixing well after each addition until glossy and stiff.
  3. Gently fold the desiccated coconut into the meringue.
  4. Transfer the mixture to a piping bag fitted with an open star or plain nozzle. Pipe the meringue into the rectangle shapes, filling evenly with no gaps.
  5. Bake for 1 hour, then turn the oven off and leave the meringues inside for a further 30 minutes. Remove and allow to cool completely.
  6. To make the filling, whisk the mascarpone until smooth. Add the maple syrup and whisk again until fully combined.
  7. Add the cold coffee and whisk until the mixture is smooth, then add the double cream and whisk again until thick and creamy.
  8. Sift in the cocoa powder and gently fold to combine.
  9. Melt the milk chocolate in a heatproof bowl over simmering water. Spread thinly over greaseproof paper and allow to set. Once firm, use a sharp knife to scrape chocolate curls.
  10. To assemble, place one meringue layer on a serving plate. Spread one third of the filling over the surface and scatter one third of the raspberries on top.
  11. Repeat with the second layer. Place the final meringue on top, spread with remaining filling, dust lightly with cocoa powder, then finish with raspberries and chocolate curls.

Serve immediately and enjoy.

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