Coffee Sans Rival

As published in The New Filipino Kitchen

Coffee Sans Rival

Sans Rival is a Filipino dessert made up of layers of meringue, buttercream and cashews. The name comes from French meaning 'no rival' and takes its origins from dacquoise.

This is my version with a coffee twist.

Course Dessert
Cuisine Filipino
Keyword sans rival
Prep Time 30 minutes
Cook Time 1 hour
Resting time 20 minutes
Total Time 1 hour 30 minutes
Servings 8 people



  • 15 egg whites
  • 350 grams caster sugar
  • 250 grams cashew nuts, finely chopped
  • 1 tsp coffee essence
  • 3 tbsp butter, softened for greasing the baking sheet
  • All purpose flour, for the baking sheet


  • 250 grams unsalted butter
  • 3 whole eggs
  • 70 grams caster sugar
  • 80 ml water
  • 2 teaspoon coffee granules dissolved in 1 tbsp boiling water
  • 100 grams cashew nuts, coarsely chopped



  1. Heat up oven to 180 degrees Celcius

  2. Grease baking sheets with softened butter

  3. Line with grease proof paper

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

  5. Measure all your ingredients.


  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 unsing a palette knife (you may have 4 to 6 sheets)

  6. Bake in the oven until lightly brown. About 25 to 30 minutes

  7. Remove from the oven and cool on wire racks

  8. Completely cool before cutting or shaping


  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 in consistency

  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


  1. Cut or shape the meringue sheets to your preference (circular shapes tend to have a lot of wastage and takes longer to do)

  2. Determine the number of layers (4 to 6 layers is good)

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

    Repeat until all the layers are done.

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

  5. Refrigerate to set; about an hour. Keep refrigerated at all times.

Recipe Notes

This is a very rich dessert and it is usually served in small slices. You may want to top a slice with a single roasted coffee bean.