Episode 45 - Show Notes & Advice

episode 45 | show notes & advice


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episode 45



Coffee Meringue Cake

This is a fantastic, luxurious pudding, a bit like a Vienetta. It is incredibly easy to make – you can buy the meringues - and Sarah recommends this recipe for a backup Christmas pudding.

Sarah has started making this now for Christmas. It can be prepared several weeks ahead, handy at this time of year, as life starts to get a bit manic.


Serves 8-10

·       2 tbsp of strong coffee

·       1 tbsp boiling water

·       750ml double cream

·       1 tbsp caster sugar

·       1 tbsp coffee liqueur

·       3 pieces of thinly sliced stem ginger

·       1 tbsp ginger syrup

·       Pomegranates and pomegranate juice to serve


For the meringues:

·       6 egg whites

·       180g granulated sugar

·       180g caster sugar

·       6 egg whites

·       180g granulated sugar

·       180g caster sugar

·       sunflower oil


To make the meringues, whisk 6 egg whites till they’re very stiff and dry.

Slowly add (bit by bit) 180g granulated sugar, whizz that in until the egg whites regain their former stiffness. Then fold in 180g caster sugar with a large metal spoon.


In serving spoon sized dollops, spoon on to greaseproof paper, rubbed with a trace of sunflower oil.


Preheat the oven to 110°C (gas mark 1/4 or lowest setting). Bake for about 3 hours until crisp.


Once cooked you can just turn off the oven and leave overnight.


Have 2 tbsp coffee cooled and ready. Whip 750ml double cream to soft peak stage and add 1 tbsp caster sugar and 1 tbsp Kahlua (coffee liqueur) and half the coffee liquid.


Break the meringue into pieces. Fold the meringue and cream together, and add 3 pieces of stem ginger, thinly sliced with 1 tbsp of ginger syrup. The ginger cuts through the sweetness of the meringue and cream.


Spoon into a deep (8cm x 22cm) straight-sided round cake tin, lined with non-stick paper.

Marble the top with the remaining coffee. And freeze for at least 24 hours.

Serve straight from the freezer. Take out 10 mins before you serve, drizzling with pomegranate juice and plenty of pomegranate seeds or raspberries over the top.

This recipe features in Sarah Raven's Garden Cookbook and Complete Christmas.


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