Recipes+
Ingredients
Method
1.Preheat oven to 160°C/140°C fan forced. Grease and line a 30 x 24cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
2.Place another sheet of baking paper, slightly larger than pan, on a flat work surface. Sift icing sugar onto paper. Combine coffee granules and 2 teaspoons boiling water in a small heatproof bowl.
3.Using an electric mixer, beat egg whites in a medium, clean dry bowl until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating well after each addition until sugar has dissolved and mixture is thick and glossy. Beat in coffee mixture until combined.
4.Spread meringue evenly in prepared pan. Bake for 10 minutes. Turn hot meringue onto icing sugar-coated baking paper. Peel away lining paper.
5.Beat cream in a small bowl until firm peaks form. Add custard; beat until combined and thick. Spread half the chocolate cream over meringue. Using paper as a guide, gently roll meringue from long side. Transfer to a serving plate. Serve roll topped with remaining chocolate cream and the chocolate curls.
Bake meringues on lowest shelf.
Note
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