Cappuccino Meringues with Mocha Drizzle

Serves 8, Prep and Cook: 2 hours

1 tblsp instant coffee granules 4 egg whites, at room

temperature 1 cup caster sugar 2 tsps cornflour 1 tsp white vinegar Cocoa powder, to decorate

VANILLA CREAM 600ml tub thickened cream 2 tsps vanilla bean paste

MOCHA DRIZZLE 125g dark cooking chocolate,

finely chopped 2 tsps instant coffee granules

1 Trace eight x 7cm circles onto two sheets of baking paper. Place trace-side down on two lightly greased, large oven trays. 2 Place coffee in a small snap-lock bag. Using a rolling pin, finely crush. 3 Beat egg whites in a large bowl of an electric mixer until frothy. With motor operating, gradually beat in sugar, 1 tblsp at a time, until dissolved, adding coffee with the last tblsp. Continue to beat for a further 2 minutes, or until mixture is thick and glossy. Beat in cornflour and vinegar. 4 Spoon evenly onto circles on oven trays. Spread to edges. 5 Cook in a very slow oven (120C) for about 1 hour, 30 minutes, or until dry and crisp. Turn off oven. Cool meringues completely in oven with door ajar 6 To make vanilla cream, beat cream and vanilla in a small bowl of electric mixer until firm peaks form. 7 To make mocha drizzle, place chocolate and coffee in a heatproof bowl. Add 1⁄ cup

3 boiling water. Stand for 5 minutes. Whisk until smooth. 8 Just before serving, place meringues on plates. Top with vanilla cream. Dust with sifted cocoa. Spoon over mocha drizzle.