PREPARATION

1. Heat up the oven to 180 degrees Celsius

2. Grease baking sheets with softened butter

3. Line with greaseproof paper

4. Grease again and sprinkle flour on top, set aside

5. Measure all your ingredients.

MERINGUE

1. In a large mixing bowl, beat egg whites on high speed until fine bubbles appear

2. Gradually add your caster sugar while beating the egg whites continuously

3. When all the sugar has been added, beat until stiff peak appears

4. Gently fold in the cashew nuts and the coffee essence

5. Divide your egg white mixture among your baking sheets; spread thinly using a palette knife (you may have 4 to 6 sheets) Bake in the oven until lightly brown.

6. About 25 to 30 minutes

7. Remove from the oven and cool on wire racks completely cool before cutting or shaping

BUTTERCREAM

1. Cut your butter into cubes

2. Dissolve sugar in water in a coated pan and heat over low fire until the sugar is completely dissolved and threadlike inconsistency

3. Beat your eggs until frothy and light yellow in colour

4. Slowly add the sugar mixture into the beaten eggs

5. Add the butter into the egg-sugar mixture until fully incorporated

6. Add the coffee mixture

ASSEMBLY

1. Cut or shape the meringue sheets to your preference (circular shapes tend to have a lot of wastage and takes longer to do) Determine the number of layers (4 to 6 layers is good)

2. Layer by first laying a meringue sheet, spread buttercream, sprinkle with the chopped cashews.

3. Repeat until all the layers are done.

4. Cover all sides with buttercream and sprinkle the rest of the chopped cashews.

Refrigerate to set; about an hour.

Keep refrigerated at all times.