White Chocolate-Espresso Parfait Sandwiches

FROM MILK AND COOKIES (ilovemilkandcookies.blogspot.com)
(serves 8-12)

NOTE: You will need to begin this recipe 2 days ahead.

600ml pouring cream

25ml espresso coffee

3 pieces of lemon peel

330g white chocolate, coarsely chopped

FOR THE HAZELNUT MERINGUE

4 egg whites

1/2cup caster sugar

2/3cup icing sugar, sieved

50g ground hazelnuts

20g Dutch-process cocoa, sieved

FOR THE ESPRESSO CARAMEL

150g caster sugar

75g maple syrup

1tbsp espresso coffee

40g butter, coarsely chopped

Directions:

1. Combine cream, coffee & peel in a saucepan, bring just to the boil over medium-high heat, strain over chocolate in a bowl & whisk until smooth. Cool, whisking occasionally so chocolate doesn’t separate from cream, to room temp

2. Refridgerate overnight.

3. The next day, whisk chocolate mixture until soft peaks form.

MAKING THE MERINGUES

4. Preheat oven to 100ºC.

5. Using an electric mixer, whisk eggwhites & a pinch of salt until soft peaks form.

6. With motor running, gradually add caster sugar; whisk until glossy.

7. Using a metal spoon, fold in icing sugar, hazelnut and cocoa. Trace 2 rectangles using a 20cm x 30cm cake pan as a template onto baking paper-lined oven trays.

8. Spread meringue evenly onto rectangles; bake for 40min or until crisp.

9. Cool on trays.

MAKING THE CARAMEL:

10. For caramel, combine sugar, maple syrup & ¼ cup water in a small saucepan & stir over medium heat until sugar dissolves.

11. Increase heat to medium-high & cook for 3-5min or until syrup thickens.

12. Remove from heat, add espresso, swirl to combine. Add butter, swirl to incorporate, then cool.

COMBINE:

13. Place a meringue rectangle, trimming edges to fit, into a 20cm x 30cm baking paper-lined cake pan.

14. Drizzle w/half the espresso caramel, top with white chocolate mixture & drizzle with remaining espresso caramel. Top w/remaining meringue & freeze overnight.

15. Remove, cut into squares using a wet sharp knife & serve immediately.

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