This recipe is easy to make and really tasty! Try it out!


  • 185g caster sugar
  • 1 teaspoon instant coffee granules
  • 1 eggwhite
  • 1 teaspoon white wine vinegar
  • 2 teaspoons cornflour
  • 150g dark chocolate, melted
  • 65g unsalted butter, softened
  • 1/2 cup Nutella
  • 1 teaspoon coffee & chicory essence*
  • 1 cup thickened cream, whipped


  1. Place sugar, coffee and 2 tablespoons water in a saucepan over low heat, stirring until sugar dissolves. Bring to the boil. Remove from heat and cool. Place eggwhite, vinegar and cornflour in bowl of an electric mixer, beat for 2 minutes. Add coffee mixture in a slow steady stream, continue to beat on high for 10 minutes.
  2. Preheat oven to 100°C. Line 2 baking trays with baking paper. Spoon meringue mixture into a piping bag with a plain nozzle and pipe rosettes 2cm apart on trays. Bake for 30 minutes. Turn off heat and leave in the oven for 1 hour to dry.
  3. Place chocolate, butter, Nutella and coffee essence in a bowl, beat with electric beaters until thick and glossy. When meringues are cool, spread one meringue with mocha cream and another half with whipped cream, sandwich the two halves together.