Prep time:

Cooking time: 13 hours

Total time:

Serves: 6

15 Amaretti, crushed to chunky crumbs

3 Egg Whites

200g Sugar

60ml Water

20ml Strong Cold Coffee

15ml Tia Maria or Grand Marnier

350ml Double Cream

6 Ramekins

This month, Lucinda Hamilton from Cocolicious shares her divine recipes for Wealden Sweethearts on St Valentine’s Day

  1. Prepare your ramekins by securing a collar of non-stick baking parchment around them, to stand about 5cms above the rim.
  2. Dissolve the sugar in the water and heat gently. When dissolved bring to the boil and boil for 3 minutes until thick and syrupy.
  3. In the meantime whisk the egg whites slightly until just before soft peak.
  4. When the sugar syrup is ready, pour in a slow steady stream over the egg whites while still whisking. (It is also called Italian meringue.) Keep whisking until all sugar syrup is incorporated and the mixture cools down (approx. 5-8 minutes)
  5. Whip the cream in a separate bowl until soft peaks. Gently mix in the coffee and Tia Maria, then lightly fold into the egg white mixture.
  6. Spoon into the ramekins until they are about ¾ full.
  7. Sprinkle on a thick layer of the crushed amaretti, then cover with another thick layer of soufflé mixture until it stands about 2cms above the rim. Smooth slightly then place in freezer overnight or at least for a couple of hours.
  8. When ready to serve, carefully remove the parchment sleeves and top with some extra crushed biscuits.

  • words:
  • pictures: David Merewether

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