Ingredients

• 6 free-range egg whites
• 200g/7oz caster sugar
• 100g/3½oz icing sugar
• sifted
• plus extra for dusting
• 2 tbsp coffee essence
• 500g/1lb 2oz mascarpone
• 175ml/6fl oz double cream
• 1 vanilla pod
• split lengthways
• seeds scraped out using a sharp knife
• 2 large sponge flan cases (about 250g/9oz each
• or 25cm/10in across)
• 175ml/6fl oz cold espresso
• 2 tbsp cocoa powder
• 10 small ready-made meringue shells
• crushed
• 4 white marshmallows
• cut into quarters
• 50g/2oz dark chocolate
• finely grated

Directions

• Whisk the egg whites in a large bowl until soft peaks form when the whisk is removed.
• Tip in the caster sugar and icing sugar and continue to whisk for 4-5 minutes more
• or until stiff
• glossy peaks form when the whisk is removed.
• Whisk in the coffee essence
• then set the mixture aside.
• In a separate bowl
• beat together the mascarpone
• double cream and vanilla seeds until smooth and well combined.
• Using the ring from the tart tin
• stamp out the centres of the flan cases. Cut each disc of sponge in half horizontally to form two thinner discs (four in total).
• Place the ring from the loose-bottomed tart tin onto a serving plate
• then lay one sponge disc on top of it. Brush over one-quarter of the cold espresso
• then spread over one-third of the mascarpone cream mixture.
• Repeat the layering process with the remaining sponge discs
• cold espresso
• and mascarpone mixture
• topping the cake with the final sponge disc.
• Spoon the egg-white mixture on the cake and spread all over the top and sides in an even layer using a palette knife.
• Using a chefs' blow torch
• heat the meringue until crisp and light golden-brown.
• To serve
• dust the top of the gâteau with cocoa powder. Sprinkle over the marshmallows and crushed meringue shells
• then garnish with grated dark chocolate. Dust with icing sugar just before serving.