Recipe by : Sandra Kinniburgh
Photography by : Jae Frew
This recipe first appeared in Food magazine issue 86.
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Ingredients
Base
Coffee layer
To decorate
Chocolate layer
Method
1.Line the base and sides of a 20cm round loose-bottomed baking pan with baking paper.
2.Place the biscuits in a food processor and whizz to a fine crumb. Add the melted butter and pulse until combined. Press firmly into the base of the prepared pan and place in the freezer.
3.To make the coffee layer, whisk together the egg whites and salt until soft peaks. Add the sugar gradually and continue beating for 5-6 minutes until thick and shiny.
4.In a separate bowl, whip together the cream, icing sugar and vanilla essence until thick. Using a large metal spoon, mix the egg whites gently into the whipped cream. Stir in the meringues, Flake, about half the Maltesers and then the coffee. Pile onto the prepared base and smooth the top. Freeze for 30 minutes to firm.
5.To make the chocolate layer, place the cream and vanilla essence in a large mixing bowl. Sift over the icing sugar and cocoa. Whip until thickened. Spread over the coffee layer.
6.Decorate with the extra Flake and remaining Maltesers. Place in an airtight container and freeze overnight. Cut into small wedges to serve.
PER SERVE: Energy: 516kcal, 2160kj Protein: 6g Fat: 33g Saturated fat: 21g Cholesterol: 108mg Carbohydrate: 50g Fibre: 1g Sodium: 124mg
Note
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