Mocha vacherin

Mocha vacherin

By
From
Encyclopedia of Food and Cookery
Serves
8

Vacherin meringue case

Ingredients

Quantity Ingredient
4 egg whites
230g caster sugar
1/2 teaspoon cinnamon
80g ground hazelnuts

Mocha sauce

Quantity Ingredient
110g sugar
190ml water
1 tablespoon instant coffee powder
2 tablespoons water, boiling
1 tablespoon rum

Filling

Quantity Ingredient
1/2 teaspoon instant coffee powder
2 tablespoons brown sugar
1 tablespoon water, hot
190ml cream

Decoration

Quantity Ingredient
icing sugar, sifted
125ml cream, whipped
whole hazelnuts

Method

  1. Cut 2 rounds of baking paper 20 cm in diameter. Place on a greased baking tray and spray with non-stick cooking spray. Whisk egg whites until stiff. Add 1 tablespoon caster sugar and beat for 30 seconds longer. Sift remaining sugar with cinnamon and fold into egg whites with ground hazelnuts. Spread or pipe meringue over the 2 paper rounds. Bake in a preheated cool oven (140°C) for 1–1 1/4 hours or until pale golden. Turn off oven and allow to cool completely in oven with door open.
  2. To make mocha sauce, dissolve sugar in 125 ml water over low heat. Increase heat and boil without stirring until syrup is a rich golden brown. Remove from heat and carefully stir in remaining cold water. Return to low heat and stir until caramel dissolves. Pour into a heatproof bowl and allow to cool. As syrup cools and begins to thicken, stir in instant coffee, dissolved in boiling water, and rum. When cold, sauce should be thick and syrupy.
  3. To make filling, mix coffee and brown sugar with hot water and allow to cool. Whip cream and, as it begins to thicken, add coffee and brown sugar mixture. Continue beating until cream holds soft peaks. Sandwich 2 meringue rounds with filling. Dust top of vacherin with sifted icing sugar and pipe rosettes of cream around edge. Decorate rosettes with whole hazelnuts. Serve with mocha sauce.
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