Meringue Nests with Espresso Cream & Syrup

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Just occasionally, you make a dessert that, while it may seem simple enough, everyone raves about it being the “best ever”. This was such a dessert.

Ironically, the idea for the dessert came in fits and starts – beginning with the need to use up some spare mascarpone I had in the fridge. I got to thinking it would be nice to make a flavoured cream by combining the mascarpone with heavy cream and some (as yet undecided) flavouring, and serving it in meringue nests.

A few days later, I happened to pick up a magazine from Donna Hay (Issue 91, Feb/Mar 2017), and spied a coffee syrup she used in one of her ice-box recipes. And, boom, I knew exactly what I was going to make – meringue nests with coffee flavoured cream and syrup.

So I made a bunch of meringue nests (thanks to Gordon Ramsay), and a batch of coffee syrup (which is absolutely stunning, by the way, and completely versatile), adding some of it into the cream filling and reserving the rest for drizzling over top of the dessert.

And, may I say… divine, delicious, to die for! Yes, it’s simple and super quick to put together (especially if you make all the components ahead of time), but by crikey, it delivers on taste and texture! I made it two weeks running, simply because everyone loved it so much. I hope you do too. Enjoy!



These meringue nests are the ultimate adult dessert – sweet, a little fancy, and packed with delicious coffee flavor. Treat yourself!
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Prep Time 20 minutes
Cook Time 2 hours 6 minutes
Cooling Time 10 minutes
Total Time 2 hours 36 minutes
Course Dessert
Servings 8 Servings
Calories 295 kcal


  • 1 Food Mixer


For the meringue nests:

  • 3 egg whites
  • 1/2 tsp lemon juice
  • 5.2 oz caster sugar (superfine sugar)

For the coffee syrup:

  • 1/4 cup strong espresso (about 2 shots)
  • 2 tbsp coffee liqueur (I used Kahlua)
  • 1/2 cup pure maple syrup

For the coffee cream:

  • 5.2 oz mascarpone
  • 5.2 oz heavy cream
  • 1 tbsp icing sugar (confectioner's sugar)
  • 1 tbsp coffee syrup (see recipe above)
  • 1/2 tsp vanilla extract

To decorate:

  • Grated dark chocolate


For the meringue nests:

  • Heat oven to 110°C (230°F). Place baking parchment on a large baking sheet. Using a pencil, draw 6-8 circles 3-4 inches round onto the parchment (I made 6 fairly big nests). Turn the parchment upside down on the baking sheet – you should still see the drawn circles which you will use as a guide.
  • Add the egg whites and lemon juice into the clean bowl of a food mixer and whisk attachment. Beat at a low speed until the whites form soft peaks, then start adding the sugar a tablespoon at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are stiff and glossy.
  • Spoon the meringue into a large piping bag fitted with a plain or star nozzle. Pipe concentric circles, starting in the middle of the circle until you reach the outside of your drawn circle then, in a continuous action, come up over the meringue edge and pipe one or two rings around the outer edge to create the nest walls (I used a large star nozzle and piped one ring of meringue).
  • Bake for 1-3/4 – 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely in the oven. NB: The meringues can be stored in a sealed container for a few days. If the weather is humid, place a tablespoon of baking soda in a small dish – it will absorb the moisture.

For the coffee syrup:

  • Place the espresso, liqueur and maple syrup in a small saucepan over moderately high heat. Bring to the boil and cook for 5-6 minutes or until reduced and syrupy.* Refrigerate to cool completely.

For the coffee cream:

  • In a bowl, stir together mascarpone and cream until combined. Add icing sugar, coffee syrup and vanilla extract and stir to combine. Refrigerate until needed.

To assemble:

  • Just before serving, place coffee cream in a piping bag and pipe a swirl of cream into the meringue nests. Swirl the coffee syrup either over of the coffee cream, or in a circular pattern on the plate (as I did). Scatter the grated dark chocolate over top and serve.


*Should you find you overcook the syrup and it starts to set like toffee, put it back on low heat with a little water, stirring until smooth. Chill as before.


Calories: 295kcalCarbohydrates: 36gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 39mgSodium: 37mgPotassium: 91mgFiber: 0.001gSugar: 34gVitamin A: 529IUVitamin C: 0.2mgCalcium: 61mgIron: 0.1mg
Keyword Lime curd & meringue tart, Meringue Espresso Cream Syrup
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

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