Easy Dessert

Coffee meringue with pomegranate sauce

Name: Coffee meringue with pomegranate sauce
Prep time: 360 min
Cook time: 6 min
Total time: 366 min
Yield: 6
Ingredients: 2 tablespoons strong instant coffee granules; 900ml thickened cream; 1 tablespoon caster sugar; 2 tablespoons cream liqueur (we used Baileys); 1/4 cup (65g) stem ginger, drained, chopped; 100g store-bought meringue, lightly crushed; 1/4 cup (80g) redcurrant jelly; 1 cup (250ml) pomegranate juice (see note); Juice of 1 lime; 1 tablespoon arrowroot; Seeds of 2 pomegranates

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It's meringue for grown-ups, spiked with coffee, ginger and liqueur, and crowned with ruby pomegranates.

2 tablespoons strong instant coffee granules
900ml thickened cream
1 tablespoon caster sugar
2 tablespoons cream liqueur (we used Baileys)
1/4 cup (65g) stem ginger, drained, chopped
100g store-bought meringue, lightly crushed
1/4 cup (80g) redcurrant jelly
1 cup (250ml) pomegranate juice (see note)
Juice of 1 lime
1 tablespoon arrowroot
Seeds of 2 pomegranates

Method

1.

Grease and line the base and side of a 22cm springform cake pan.
2.

Combine coffee with 1 tbs boiling water, then set aside to cool. Whisk cream and sugar to soft peaks. Stir through liqueur, ginger and meringue, then spoon mixture into prepared pan. Using a skewer, swirl the cooled coffee through the cream mixture. Cover and freeze overnight.
3.

Combine redcurrant jelly, pomegranate juice and lime juice in a pan over low heat. Combine arrowroot with 1 tbs cold water and stir until smooth. Add 1 tbs redcurrant mixture and stir to combine. Add arrowroot mixture to the pan and cook for a further 2-3 minutes until mixture thickens. Cool completely, then stir through pomegranate seeds. Spoon pomegranate sauce over the meringue to serve.