Mocha Meringue Tower

Preparation info
    • Difficulty


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By Geraldene Holt

Published 2011

  • About

A simple last-minute celebration cake quickly assembled from store cupboard stand-bys. Two dozen small coffee meringues are piled high – ideally on a cake stand – with whipped cream. Pour chocolate sauce over the top and serve straight away.


  • 300 ml / 10 fl oz double cream
  • 4 tbs creamy milk


Whisk the cream with the milk and the sugar until thick but still glossy. Arrange nine meringues in a single layer on a serving dish and spoon over some cream. Now add another layer of meringues and cream, repeat until you have constructed a pyramid. If you wish, the cake can be stored in the freezer for a day. Allow to defrost for 1–2 hours before serving.

When ready to serve, make the