Hazelnut & Chocolate Meringues with Coffee Cream, Kahlúa Syrup & Dark Chocolate Miso Sauce

Name: Hazelnut & Chocolate Meringues with Coffee Cream, Kahlúa Syrup & Dark Chocolate Miso Sauce
Ingredients: 4 egg whites; 75 g light brown sugar; 150 g caster sugar; ½ tsp cream of tartar; 1 tbsp Frangelico liqueur; 200 ml Kahlúa; 120 g caster sugar; 500 ml fresh cream; 200 g good-quality vanilla custard; 1 tsp Camp coffee essence (or more, to taste); 200 g dark chocolate (chopped); 75 g Irish butter; ¼ tsp white miso paste; 100 g hazelnuts (toasted and roughly chopped); Optional: crushed Maltesers or diced poached/tinned pears

A delicate, indulgent dessert combining the light crunch of hazelnut and chocolate meringues with smooth coffee cream and rich Kahlúa syrup. Finished with a glossy dark chocolate miso sauce and toasted hazelnuts for depth, texture, and a touch of elegance.

Ingredients

Meringues

4 egg whites
75 g light brown sugar
150 g caster sugar
½ tsp cream of tartar
1 tbsp Frangelico liqueur

Kahlúa Coffee Syrup

200 ml Kahlúa
120 g caster sugar

Coffee Cream

500 ml fresh cream
200 g good-quality vanilla custard
1 tsp Camp coffee essence or more, to taste

Dark Chocolate Miso Sauce

200 g dark chocolate chopped
75 g Irish butter
¼ tsp white miso paste

Topping

100 g hazelnuts toasted and roughly chopped
Optional: crushed Maltesers or diced poached/tinned pears

Method

Make the meringues

Preheat the oven to 130°C fan. Line two large baking trays with parchment paper.
Whisk the egg whites until soft peaks form. Gradually add the brown and caster sugars, one spoonful at a time, whisking continuously until thick and glossy. Beat in the cream of tartar. Gently fold in the Frangelico liqueur.
Spoon the mixture into rustic rounds on the trays. Bake for 1 hour, then turn off the oven and leave the meringues inside with the door ajar for at least another hour to cool and crisp.

Make the Kahlúa coffee syrup

Combine the Kahlúa and sugar in a small saucepan. Bring to the boil, then reduce to a simmer for about 8–10 minutes, until the syrup thickens and becomes glossy. Pour into a clean glass jar and allow to cool.

Make the coffee cream

Whip the cream until softly billowy. Fold in the vanilla custard, then stir through the Camp coffee essence to taste. Chill until ready to serve.

Make the dark chocolate miso sauce

Melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water. Once smooth, stir in the miso paste until glossy. Keep warm or serve at room temperature.

Toast the hazelnuts

Toast the hazelnuts in a dry frying pan over medium heat until golden and fragrant. Roughly chop and set aside.

Assemble

Place a meringue on each plate. Add a generous spoonful of coffee cream, drizzle with the dark chocolate miso sauce, then a little Kahlúa syrup. Scatter with toasted hazelnuts — or for extra crunch, add crushed Maltesers.
For a softer, fruitier note, serve with diced poached pears or well-drained tinned pears.

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Hazelnut & Chocolate Meringues with Coffee Cream, Kahlúa Syrup & Dark Chocolate Miso

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