The Meringue and Chocolate Layer Cake

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


For the meringue

  • 10 oz. (275 g.) castor sugar
  • 5 egg whites


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 3 tablespoons of water in a saucepan an