Mocha meringue pie
The Mocha meringue pie has a hint of coffee in the chocolate filling. The meringue needs to be scorched using a kitchen blow torch. It has a no-bake base and filling so can be made without the use of an oven.
SERVES
10
PEOPLE
COOKING TIME
30
MINUTES
Ingredients
For the base:
400g digestive-style biscuits, crushed
150g melted butter
For the chocolate layer:
240ml cream
30ml very strong espresso
360g dark chocolate chips or a bar broken into small even pieces
80g light muscovado sugar
120ml milk
1 tbsp corn flour, sieved
For the meringue:
4 eggs whites at room temperature
200g caster sugar
2 tsp corn flour, sieved
Method
Line the base of a 7-inch fluted flan dish with parchment and grease and flour the edges.
Mix the completely crushed biscuits with the butter, coating completely. Press this into the dish so it forms a base and sides for the pie. Place into the fridge to firm up.
Put all of the ingredients for the chocolate layer into a heavy-based saucepan and melt together over a low heat. Set aside for about five minutes to cool slightly then pour into your cold base. Place back into the fridge to firm up.
To make the meringue whisk the egg whites to stiff peaks. Turn your mixer down low and add half of the sugar, a dessert spoon at a time, until it is combined. Add in the cornflour, then the remaining sugar. The mixture should be thick but smooth.
Spoon the meringue mixture onto the cold chocolate layer making peaks. Use a blow touch to scorch the meringue and serve straight away.
