Lavazza Coffee meringue Eton mess
Our delicious take on a classic Eton mess is made all the more moorish with the addition of Lavazza coffee in the meringue and through the coffee syrup.
Prep Time: 30 minutes
Cook time: 1 hour (plus cooling time)
For the meringue
3 egg whites
150g golden caster
1 tablespoon Lavazza ground coffee
For the filling
200ml double cream
2 tablespoons icing sugar
For the coffee syrup
100g caster sugar
100ml strong coffee
25g cocoa powder
Preheat the oven to 150 degrees fan.
To make the meringues whisk up the egg whites in a spotlessly clean bowl to soft peaks (use an electric whisk otherwise it will take ages.) Add the sugar a tablespoon at a time, and keep whisking until the eggs are soft and glossy. You’ll know when they’re done if you can turn the bowl upside down and nothing drops out!
Spoon the meringue mixture onto a tray lined with greaseproof paper and place into the oven and immediately turn the temperature down to 130 degrees. Bake for 45 minutes and then turn off the oven. Keep them in the oven to cool down, preferably overnight.
To make the syrup whisk together all of the ingredients and bring to the boil for 3-4 minutes. Allow to cool.
For the filling whisk up the double cream and combine with the mascarpone, strawberries, raspberries and icing sugar. Spoon into a bowl or coffee cup, top with the meringue and drizzle liberally with the syrup.
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