Cococabana Coola Meringue Cake

Learn how to make this TEAlicious Cococabana Coola Meringue Cake! This beauTEA would make a great dessert for a family dinner or if you're having some friends over!

This delicious recipe was created by our lovely Tea Rep: Ladyos_cakesandbakes

• 3 Perfect Tea Spoons of Cococabana Coola
• 4 free range egg whites
• 225g of white sugar
• 300ml double cream
• 200g white chocolate
• 3 ripe passionfruit

Before you start:

1. The first thing you need to do is preheat your over to 120c fan oven or Gas Mark 1. Then, draw three 25cm x 10cm rectangles onto some non-stick baking paper and place onto 2 baking sheets. 

2. Take your 4 egg whites and whisk them until they are stiff and dry. When you've got to this point, gradually add the sugar whilst whisking the mixture. Do this until you have a thick, glossy mic that you can hold over your head without dropping!

3. Then, divide the meringue mixture equally between the three rectangles and spread it around, so it fills each one. You can swirl the mix about to give it a nice pattern if you like! 

4. Bake the meringue for approximately 1 1/2 hours until crisp and dry with just a touch of colour. 

5. While the meringues are baking, place the cream in a heavy-based saucepan with the tea and bring just to simmering point. Once it is simmering, remove from the heat, cover, and leave to infuse for an hour.

6. Push the cream through a sieve and into a bowl and leave in the fridge to chill.

7. Once your meringues have cooked and cooled, you can finish off the filling. Place 150g of the white chocolate into a heatproof bowl and melt either in the microwave gently or place over a pan with an inch of barely simmering water in the bottom until smooth and melted. Make sure you do not overheat it! Place the remaining 50g of white chocolate into the fridge to chill and set the melted chocolate aside to cool

8. Take your chilled, infused cream and whip it with electric beaters until thickened. It won’t whip to peaks but will get thicker. Pour in the cooled, melted chocolate and continue to beat. Once fully incorporated, leave in the fridge to set. 

9. When you’re ready to assemble the cake, divide the cream and chocolate mix into 3 and top each meringue rectangle, taking care not to break the meringues. 

10. Stack the meringues on top of each other. Decorate with the passion fruit flesh and use a vegetable peeler to create chocolate curls with the  50g white chocolate you had left over.

11. Enjoy!