Coffee-Flavoured Golden Cone
by chef João Pupo
- For each egg white 2 full tbsp sugar
- For each three egg whites one cup of Torrié espresso coffee
- 150 g sugar
- 100 ml cream
- 20 g butter
- 1 coffee cup Torrié espresso coffee
For the base, beat the egg whites to stiff peaks with a mixer. Add the sugar and continue to beat. With the mixer still on, slowly add the coffee. Bake at 140 °C in a oven-proof glass baking dish until it is golden but not dry inside (around one hour).
Meanwhile heat the sugar with 2 tbsp water. Let it boil until it starts to caramel. When it is light brown, add the cream and the butter. Bring it to a boil and add the coffee. Remove from the heat. Pour the sauce over the base. Serve hot or cold, as you prefer!