Coffee meringue with pomegranate sauce
serves / 6 prep / 6 hours cook / 6 minutes
2 tbsp strong instant coffee granules
900ml thickened cream
1 tbsp caster sugar
2 tbsp cream liqueur (we used Baileys)
1⁄4 cup (65g) stem ginger, drained, chopped
100g store-bought meringue, lightly crushed
1 ⁄4 cup (80g) redcurrant jelly
1 cup (250ml) pomegranate juice Juice of 1 lime
1 tbsp arrowroot
Seeds of 2 pomegranates
1. Grease and line the base and side of a 22cm springform cake pan.
2. Combine coffee with 1 tbsp boiling water, then set aside to cool. Whisk cream and sugar to soft peaks. Stir through liqueur, ginger and meringue, then spoon mixture into prepared pan. Using a skewer, swirl the cooled coffee through the cream mixture. Cover and freeze overnight.
3. Combine redcurrant jelly, pomegranate juice and lime juice in a pan
over low heat. Combine arrowroot with 1 tbsp cold water and stir until smooth. Add 1 tbsp redcurrant mixture and stir to combine. Add arrowroot mixture to the pan and cook for a further 2-3 minutes until mixture thickens. Cool completely, then stir through pomegranate seeds. Spoon pomegranate sauce over the meringue to serve.