Mont Blanc-tini

Prep: 20 mins

Difficulty: More effort

Somewhere between an after-dinner drink and an indulgent dessert, this meringuetopped coffee cocktail is special way to end a smart meal with friends

Ingredients Cook:10 mins Makes: 4

2 large egg whites

100g granulated sugar 200ml vodka 100g coffee liqueur (we used Kahlúa) 50ml cold espresso coffee

50ml crème de cacao 50ml chestnut liqueur or amaretto ice

4 marrons glacés (candied chestnuts)

Method 1

Start by making the meringue topping. Whisk the egg whites to stiff peaks, then set aside. Put the sugar and 3 tbsp water in a saucepan and set over a low heat. Cook until the sugar has dissolved, then continue to heat, stirring occasionally, until the syrup reaches 120C on a sugar thermometer. While whisking the egg whites with an electric whisk, slowly add the hot syrup in a steady stream, being careful to pour the syrup into the eggs and not onto the sides of the bowl or the whisk, as it may stick. Once all the syrup has been incorporated, continue whisking until the mixture is glossy and stiff – about 5 mins. Transfer to a piping bag fitted with a wide round nozzle until needed. Can be made 1hr ahead– store in a cool place. 2 Now make the base of the cocktails. Pour the vodka, coffee liqueur, espresso, crème de cacao and chestnut liqueur into a cocktail shaker and add a handful of ice. Shake well, then strain into 4 Champagne saucers or small Margarita glasses.

3 Carefully pipe your meringue topping onto the surface of the glasses, starting on the outside edge and building it up so that it doesn’t sink. Using a blowtorch, very carefully caramelise the top, then add a marron glacé to each. Serve immediately with a spoon.

NUTRITION: PER GLASS

Kcal 385 Fat 6g Saturates 4g Carbs 37g Sugars 37g Fibre 0g

Protein 3g Salt 0.3g