Affogato meringue torte
SERVES 12 ! PREP 20 MINS PLUS FREEZING ! COOK 1-6 MINS ! A LITTLE EFFORT
250g digestive biscuits 60g unsalted butter, melted 800ml coffee ice cream For the sauce
3 tbsp espresso powder 2 tbsp cocoa powder
½ tsp vanilla extract
3 tbsp unrefined icing sugar For the meringue
3 medium egg whites 185g caster sugar 1 Crush the biscuits in a food processor, or put in a food bag and crush with a rolling pin until fine. Mix until well coated with the melted butter. 2 Transfer to a Go Cook 23cm springform loose-base tin, spreading to the edges to make an even layer. Leave in the freezer for 10 mins.
3 Tip the ice cream into a bowl and leave out for a few mins to soften enough to spread (but don’t let it melt). Press with a wooden spoon or spatula to flatten slightly in the bowl, then set in the middle of the tin and spread to make an even layer, leaving a 2 ½cm gap between the edge of the ice cream and the sides of the tin if toasting the meringue under the grill, or spread it all the way to the edges if using a cook’s blowtorch. Leave in the freezer until the ice cream is firm (around 3 hrs). 4 Meanwhile, make the sauce. Mix the espresso powder, cocoa powder, vanilla and icing sugar in a small saucepan with 150ml water. Whisk until smooth, bring to the boil, and reduce to a gentle simmer for 2 mins (it’s quite a runny sauce so won’t thicken much). Set aside to cool. 5 To make the meringue, whisk the egg whites with a free-standing or handheld electric mixer, on a low speed at first, then gradually increase to medium-high speed. Mix until soft peaks form (around 5 mins). 6 Add the sugar, 1 heaped tbsp at a time, mixing well after each addition. 7 Heat the grill to medium (if using). Remove the tin from the freezer, scrape in the meringue and spread to make an even layer with a few swirls and peaks on the surface. Lightly toast with a cook’s blowtorch or under the grill for around 2 mins. If you’re worried the ice cream might start to melt, put it back in the freezer for 20-30 mins at this stage. 8 Run a spatula around the inside edge to loosen the meringue free from the sides, then unclip the tin and remove the collar. Using the spatula, gently lever the base free from the tin (the colder it is the easier it will come free), then carefully set the torte onto a serving dish, and drizzle over a few tbsp of the coffee sauce. Slice straight away and serve the rest of the sauce in a jug. PER SERVING 355 kcals, fat 18.7g, saturates 10.9g, carbs 41.4g, sugars 32.9g, fibre 1.1g, protein 4.6g, salt 0.35g