Af­fogato meringue torte

BBC Good Food - - Advertisement Feature -


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

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