This dessert is delicious served straight away but even better when refrigerated for 2 hours and eaten cold. The meringue is cooked in a special way that leaves it both elastic in the middle and crunchy on the outside. The cream is a classic patisserie cream infused with coffee and vanilla...DIVINE!
- 4 egg whites
- 1 ½ tsp instant coffee
- 6 tbsp sugar
- 1 cup slivered / flaked toasted almonds
For the cream topping
- 2 egg yolks
- 1 ½ cups milk
- 3 tbsp sugar
- rind of 1 lemon cut into long strips
- 1 vanilla bean broken into 4 pieces
- ½ tsp instant coffee
- 2 tsp cornstarch/corn flour
- 2 tsp all-purpose flour
Making the Meringue
Beat the egg whites until very stiff; fold in the sugar and the instant coffee.
Grease a mold and fill with the egg white mixture.
Cook in a double boiler (or place the covered mold in a saucepan and add enough water to reach halfway up the sides of the mold) and simmer very gently for 40 minutes, taking care that the pan does not run dry.
Then remove and place in a preheated, moderate oven for 5-10 minutes until the meringue is golden and spongy.
Remove from the oven and allow to cool, then place upside down on a plate and remove the mold.
Making the cream
Reserve 2 tablespoons of cold milk.
Put the remaining milk, lemon rind, coffee and vanilla bean into a heavy saucepan and slowly bring to a boil.
Remove from heat and cover for a few minutes. In the meantime, beat the egg yolks and the sugar in a bowl until thick and creamy.
Mix the sifted flour and cornstarch with the cold milk and beat into the egg yolk mixture.
Remove the vanilla bean and lemon rind from the hot milk and discard.
Beating constantly, slowly pour the hot milk into the egg mixture.
Pour the mixture back into the saucepan and cook very gently, still stirring constantly until it begins to boil and thicken.
Remove from heat.
Allow to cool for about 5 minutes.
Pour the cream over the meringue and sprinkle with flaked toasted almonds.