This is definitely a recipe for a special occasion but is actually quite easy to make. Delicious served with a berry compote on the side!

Striped Meringues with Mocha Mascarpone

5 egg whites

285g caster sugar

For the flavourings

1 TBSP coffee essence

1tsp vanilla extract

2 TBSP cocoa powder

For the filling

1 x 400g mascarpone

4 tsp coffee essence

2 TBSP cocoa powder

100g icing sugar

Method

1. Preheat the oven to 140’C or gas mark 1. Line 3 large baking sheets with baking parchment.
2. Whisk the egg whites until stiff. Add half the sugar and whisk again until stiff and shiny. Very quickly whisk in the remaining sugar.
3. Divide the mixture between three bowls and add the different flavourings to each one.
4. Using 3 piping bags fitted with a star nozzle, pipe large discs of each flavour to form  round flat discs. Bake for 1 hour 30 minutes or until the meringue easily peels away from the paper.
5. Meanwhile make the filling by combining the mascarpone with the coffee, cocoa and icing sugar.
6. When the meringue is cold sandwich the meringue together with the filling to form a 3 layered meringue “sandwich”.
7. Dust with more cocoa powder and icing sugar and serve with a berry compote.