Coffee Sans Rival

Coffee Sans Rival


  • 1 cup egg whites
  • 1 cup sugar
  • 1 tablespoon instant coffee powder
  • cup ¾ finely chopped cashew nuts
  • teaspoon ½ vanilla extract
  • 1 cup sugar
  • 1 tablespoon instant coffee powder
  • 1/3 cup water
  • 6 pieces egg yolks
  • 1 cup butter
  • cup ½ whipping cream
  • cashew nuts


  • Preheat oven to 350°F/177°C. Place a silpat/silicone baking mat on 2 baking sheets. Then grease a 8-inch square cake mold.
  • Prepare meringue wafers: In a bowl, beat egg whites until soft peaks form. Add sugar gradually while beating continuously until stiff. Fold in cocoa, nuts and vanilla.
  • Spread evenly and thinly on the prepared pans.
  • Bake until light brown.
  • Loosen from the pan and slide off with a spatula while hot. Cool.
  • In a saucepan, combine sugar, coffee and water. Cook until thread-like.
  • Beat egg yolks until thick. Slowly pour in the hot syrup while beating continuously until thick and cool.
  • In a separate bowl, cream the butter until soft. Beat in the cream.
  • Add the egg yolk mixture and beat until smooth. Chill if too soft to spread.
  • To assemble: Layer the meringue wafers with the buttercream.
  • Frost all over with more buttercream.
  • Pipe out decorative borders then sprinkle with more nuts. Chill before serving.


Yield: 8-10 servings

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Like us on Facebook

See our Instagram

Follow us on Twitter