3 egg whites
150 g castor sugar
150 ml thickened cream
50 g hazelnuts roasted, skins removed
2 tbs coffee essence
4 scoops of good quality caramel or butterscotch ice cream
1 punnet blueberries
2 double shots of espresso The Dawn
80 g raw castor sugar
Pre heat the oven to 60C
Scold the mixing bowl with hot water so it’s free from any grease.
Place the egg whites plus two tablespoons of castor sugar into the bowl of a stand mixer and whisk on high speed until soft peaks form. Gradually sprinkle in the remaining sugar and continue to whisk for 3-4 minutes until the meringue is smooth and glossy.
Spoon six large dollops onto a prepared tray, leaving room between each to allow for spreading.
Crush the hazelnuts lightly and sprinkle 1/2 onto the meringues. Reserve the rest for later. Bake for at least 4 hours or until the surface of the meringue is crisp and dry to touch. Switch the oven off and leave the meringues in the oven for another 4 hours or overnight if possible. Store in an airtight container until required.
Meanwhile, pour the coffee shots into a small pot and add the castor sugar. Bring to a gentle boil and reduce the coffee mixture by half or until it is light and syrupy. Pour into a container and set aside to cool completely.
Place the cream into the bowl of the stand mixer and whisk on medium to a soft peak, gently drizzle in 2 tablespoons of the cold coffee essence and whip for 30 seconds until firm.
To serve smash a meringue gently in half and place into a bowl or glass, add a scoop of caramel ice cream and a big spoonful of coffee cream. Scatter with a few blue berries and crushed hazelnuts.