8 egg whites
60 g (4 tbsp) instant coffee powder
450 g (1 lb) sugar
600 ml (1 pt) double cream, whipped
225 g (8 oz) black grapes, halved and seeded
225 g (8 oz) green grapes, halved and seeded
100 g (4 oz) flaked almonds
chocolate coffee beans (optional)
60 g (4 tbsp) instant coffee powder
450 g (1 lb) sugar
600 ml (1 pt) double cream, whipped
225 g (8 oz) black grapes, halved and seeded
225 g (8 oz) green grapes, halved and seeded
100 g (4 oz) flaked almonds
chocolate coffee beans (optional)
method
1. Whisk the egg whites until they form very stiff peaks.
2. Mix the coffee with the sugar and add a little at a time, beating well after each addition.
3. Put the mixture in a piping bag fitted with a star nozzle and pipe small meringues 2.5 cm (1 in) in diameter onto a baking tray lined with non-stick paper. Bake for 2 - 3 hours at 120°C (250°F) Gas1/4 until crisp and dry.
4. To assemble put a layer of meringues closely together on a serving plate and cover with some of the cream, grapes and almonds. Continue with layers of meringue, cream and grapes to form a pyramid.
5. Decorate with almonds, cream, grapes and, if you likes, chocolate coffee beans.
2. Mix the coffee with the sugar and add a little at a time, beating well after each addition.
3. Put the mixture in a piping bag fitted with a star nozzle and pipe small meringues 2.5 cm (1 in) in diameter onto a baking tray lined with non-stick paper. Bake for 2 - 3 hours at 120°C (250°F) Gas1/4 until crisp and dry.
4. To assemble put a layer of meringues closely together on a serving plate and cover with some of the cream, grapes and almonds. Continue with layers of meringue, cream and grapes to form a pyramid.
5. Decorate with almonds, cream, grapes and, if you likes, chocolate coffee beans.
serving amount
serves 8 - 10
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