Mocha Meringue Pie

Serves 12, Prep and Cook: 45 mins

1½ x 250g packets

Nice biscuits

175g unsalted butter, melted 1 tblsp golden syrup

FILLING

2 x 200g blocks dark cooking

chocolate, chopped

4 egg yolks

1 tblsp golden syrup 300ml tub thickened cream

COFFEE MERINGUE

4 egg whites

1 cup caster sugar

1 tblsp dry instant coffee powder

(not coffee granules)

1 Lightly grease a 24cm round x 5 ½cm deep, loose-base flan tin (base measures 21cm).

2 Process biscuits in a food processor until finely crushed. Add butter and syrup. Process until combined. Press firmly over base and side of tin. Refrigerate.

3 To make filling, place chocolate in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove the bowl and cool for 10 minutes.

4 Whisk yolks into chocolate (mixture may seize at this stage). Add syrup and 2 tblsps boiling water. Whisk until smooth. Cool to room temperature. Whisk in cream.

5 Pour filling into biscuit crust. Cover. Refrigerate for 4 hours, or overnight.

6 To make meringue, beat egg whites in the large bowl of an electric mixer until frothy. Gradually beat in sugar, 1 tblsp at a time until combined. Continue beating on high speed for about 8 to 9 minutes, or until sugar is dissolved and meringue is thick and glossy. Add coffee. Beat for about 1 minute, or until dissolved.

7 Spoon meringue over filling in tin, using the back of spoon to create peaks.

8 Cook in a very hot oven (220C) for about 3 to 4 minutes, or until evenly browned. Remove. Cool in tin for 10 minutes before refrigerating for 30 minutes.

9 Transfer pie to a plate.

Cut into wedges to serve.