Ingredients
Meringue
Mocha buttercream
Method
1.Preheat oven to 170°C (150°C fan-forced). Line three oven trays with baking paper; draw a 10cm x 25cm rectangle on each tray.
2.Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating after each addition until sugar dissolves; fold in sifted cocoa.
3.Spread meringue mixture evenly over rectangles; bake, 45 minutes or until meringue is dry to touch. Turn off oven; cool meringues in oven with door ajar.
4.Meanwhile, stir chocolate and cream in small saucepan over low heat until smooth, transfer to small bowl; refrigerate until firm. Beat chocolate mixture with electric mixer about 20 seconds or until changed to a paler colour.
5.To make mocha butter cream; dissolve coffee powder in water in small bowl; cool. Beat butter in small bowl with electric mixer until pale in colour; gradually beat in sifted icing sugar. Beat in coffee mixture.
6.Place one meringue layer on serving plate; spread with half the chocolate mixture, then top with half the mocha butter cream. Top with another meringue layer; spread with remaining chocolate mixture, then with remaining mocha butter cream. Top with last meringue layer, cover; refrigerate 3 hours or overnight. Dust with a little extra sifted cocoa before serving.
7.Not suitable to freeze or microwave.
