Magnum and Coffee bomb Alaska

Recipe by: Clement Pedro 
Serves: 4
Preparation time: 10 minutes
Chilling time:  15- 20minutes

For the Coffee Meringue
½ cup sugar
¼ cup water
2 free-range egg whites
¼ t cream of tartar
double Fairtrade espresso, cold

In a small saucepan, combine sugar and water. Heat over high heat, brushing down sides of pot as necessary with a pastry brush dipped in water. While the sugar mixture is boiling begin whipping the egg whites with the cream of tartar until soft peaks form. 

Allow the sugar mixture to boil until it reaches soft boil stage, which is tested either with a thermometer reading 115°C or by dropping a small amount in some water which will turn into a soft ball of sugar. 

Slowly drizzle the sugar mixture into the beaten egg whites while continuing to mix on a high speed. Once all the sugar is added the mixture should be firm and have a soft marshmallow-like texture.  Pour in the espresso and whip through.
Place the mixture in a piping bag with a star nozzle at the end. 

Place the Magnum in an Eco-cup before piping the meringue mixture over. 
Use a blowtorch to char or outside of the meringue. Once evenly torched, serve immediately.

Magnum
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