This coffee cream recipe is one more component of a Layered Meringue Terrine that will be my next post. It is a very flavorful and easy to make cream with a light texture. It can be used as a filling for other cakes. I believe that store bought meringue cookies can be used instead of homemade ones, to save the time, but anything made at home will contain less sugar and no preservatives, and the cost is less than one dollar for a large batch of meringue cookies. The use of organic or fresh farm eggs will make them healthier and taste better. This recipe features homemade meringue cookies, which I blogged about last week (click here to retrieve this recipe).
- 1 ½ cups heavy whipping cream
- 1 tablespoon of instant espresso powder
- 1 teaspoon of Irish cream liqueur
- 3 cups of Meringue Cookies, crumbled
- 2 tablespoons of Coffee Chocolate Fudge (click here to retrieve this recipe)
Whip heavy whipping cream using a stand mixer fitted with a whisk attachment. Beat until thick and soft but not at the stage of soft peaks yet.
Fold in espresso powder and coffee liqueur, then the coffee chocolate fudge.
In the last step, add in the crumbled Meringue Cookies. Refrigerate until ready to use.
Inspired by ‘Bake From Scratch’ magazine from March/April 2017.
Prep time: approximately 5 minutes
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