Coffee Meringue with Passion Fruit Cream and Summer Fruits

Crispy coffee-infused meringue topped with smooth passion fruit cream and a vibrant selection of fresh summer berries.

Baking Vegetarian Dessert Fruit Gluten Free Summer

Estimated Nutrition

Calories

715.7

kcal / serving

2862.6 kcal total

Carbs

57.5g

per serving

230.1 g total

Fat

51.2g

per serving

204.8 g total

Protein

6.1g

per serving

24.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Icing Sugar

Sifted

110

Caster Sugar

Added gradually

tbsp

Icing Sugar

Heaped

Dairy

piece

Egg White

Free-range

450

Double Cream

Whisked until soft peaks form

Fruits

piece

Passion Fruit

Seeds and pulp only, sieved to discard seeds

500

Summer Berries

Mixed strawberries, raspberries, and blueberries

Liquids

tsp

Instant Coffee

Sifted

Method

Preheat the oven to 140°C and line a large baking sheet with parchment.

Place egg whites in a clean bowl and sift in icing sugar and instant coffee.

Whisk until soft peaks form then gradually add caster sugar until thick and glossy.

Spread the mixture into a circle on the tray and smooth with a knife.

Bake for 45 to 60 minutes until crisp, then cool in the oven with the door ajar.

Fold the passion fruit juice into the whisked cream and stir in icing sugar.

Top the meringue base with the cream and summer berries before serving.