For the meringue:
- 5 egg whites
- 1 pinch salt
- 1 cup of fine white sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
For the coffee cream:
- 1 cup of butter (230 grams)
- 2 cups of milk (500 ml)
- 2/3 cup of sugar (150 grams)
- 1/3 cup of white flour (85 grams)
- 5 egg yolks
- 1 tbs instant espresso powder
- 1 tsp ground coffee
- Preheat oven to 270 degrees F (130 degrees C). Line a sheet pan with parchment paper. Draw three 7 to 8 inch circles on the parchment paper.
- In a large bowl, beat egg whites on high speed until soft peaks form. Add the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix in the cornstarch and lightly fold into meringue with lemon juice and vanilla extract.
- Spread a layer of meringue to fit circles on parchment, approximately 1/2 inch thick. With remainder of mixture, pipe shapes to decorate the cake later.
- Bake at 130 degrees C for 1 hour. Turn off the oven, but leave meringue in oven until it cools down completely.
- Pour your milk into the saucepan. Add the instant coffee into your milk and bring almost to boil.
- In a mixing bowl put your egg yolks and sugar and beat until it is light yellow and fluffy. Add your flour and mix until all is well combined. Slowly add your hot milk, constantly mixing. Transfer the mixture back into the saucepan and bring back on the stove.
- Reduce heat and continue to cook and stir until thickened like pudding, at least 3 minutes. Let it cool to room temperature, covered with plastic wrap not to form the crust. Make sure filling is completely cool before beating in softened butter. Add the tsp of coffee grinds at the end.
- Place one of the meringue circles and spread 1/3 of the cream evenly on top. Cover with the second circle and gently press. Repeat the process. Decorate the top of the cake with the remaining cream.
- Decorate with your mini meringues.
- Dust with crushed meringues and coffee. Refrigerate overnight.