14th Mar 2012 - 08:25
Ingredients
1 pint double cream 6oz white sugar 4 egg whites (whipped until stiff) 11 measures Baileys liqueur 4oz sugar (reduced to syrup in 3 cups boiling water) 4 egg yolks (whipped until light in colour) 2oz Demerara sugar 3 tsp instant coffee (dissolved in 2 tbsp boiling water)
Preparation method
Fold the white and demerara sugar into the egg whites. Form into walnut-sized shapes and place on silicone paper. Dry out. Whip the cream until thick and mix the whipped egg yolks with the boiling hot syrup (thus cooking yolks). Add to cream and stir in well. Add the cold coffee and Baileys. Stir in as many meringues as you wish. Supplied by: Jeanne Weech, White Hart Inn, Corfe, Taunton
Recipe courtesy of