Irish Coffee Meringue

1. Mix 2 tbsp powdered sugar with the espresso powder. Place the egg whites in a suitable bowl and whisk with the beaters of a mixer until semi-stiff. Gradually add the remaining powdered sugar and whip for 10-15 minutes until stiff. Sift espresso mixture into meringue mixture and fold in.

Cover a baking tray with parchment paper and draw 2 circles (18 cm O each) on it. Spread meringue mixture about 1 cm high on the circles.

Bake in a heated oven at 150 degrees (gas 1, convection oven 140 degrees) on the 2nd rack from the bottom for 1 hour. Remove from the stove and cool down.

Whip the whipped cream until stiff. gradually fold in the whiskey.

Put the whipped cream in a piping bag with a large star-shaped nozzle.

Place a meringue layer on a cake plate. Evenly pipe 3A of the whipped cream on top and carefully top with the second base, pressing lightly to smooth. Use the remaining whipped cream to pipe dots on the top. Decorate the dots with coffee beans and bring the cake to the table on the spot. Cut the cake: The easiest way to cut the meringue pie into pieces is with an electric kitchen knife. Or: Bake 12 small layers from the meringue mixture as described above. Pipe the whiskey whipped cream on 6 layers, cover with the remaining layers and garnish.

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