Make the meringue mixture in the usual manner. Make 4 or 5 sheets of thin meringue (4" x 8") and dry out on silicone paper. (You can use a circular cake base as an alternative shape.)
Make the filling mixture by putting the chocolate, coffee powder and
Layer the meringue sheets and the filling mixture alternately, finally covering the outside with the mixture completely. Chill in the freezer for a minimum of 2 hours. Remove 20 minutes or so before cutting into slices or wedges.
© 1984 All rights reserved. Published by Jon Croft.