This light and delicious meringue dessert will elicit compliments by the score from your dinner guests!
6 oz. Meringue Suisse
15 fl. oz. double cream
2 fl. oz. orange-flavoured liqueur
4 oz. plain cooking chocolate, broken into pieces
2 tablespoons strong black coffee
2 tablespoons brandy
1 tablespoon butter, cut into small pieces
Preheat the oven to very cool 250 °F (Gas Mark 1/2, 130 C). Line two large baking sheets with non-stick silicone paper and set them aside.
Fill a forcing bag, fitted with a plain nozzle, with the meringue mixture. Pipe 32 meringue shells on to the baking sheets. Alternatively, use two small spoons to shape the meringue shells.
Place the baking sheets in the centre of the oven and bake for 3 to 4 hours or until the meringues are crisp on the out- side and slightly sticky on the inside.
Remove the baking sheets from the oven. Allow the meringues to cool for 5 minutes. Using a table or palette knife, carefully transfer the meringues to a wire rack to cool completely.
Meanwhile, in a large mixing bowl, using a wire whisk or rotary beater, beat the cream until it is thick. Add the orange- flavoured liqueur and continue beating until the mixture is very stiff.
Using a palette knife, spread a little of the cream mixture on to the base of each meringue. Pile the meringues and the remaining cream into a pyramid shape on a serving dish, with the cream mixture on the inside and the top of the meringues facing outwards.
In a small saucepan, melt the chocolate and the coffee over low heat, stirring occasionally. When the chocolate has melted, add the brandy and stir vigorously until the mixture is smooth. Remove the pan from the heat and, using a wooden spoon, beat in the butter one piece at a time. When all the butter has been absorbed, pour the sauce over the meringue pyramid. Place the dessert in the refrigerator to chill for 1 hour before serving.