Recipe courtesy of Graham Kerr
6 servings


For Meringues:
For Creme Patissiere:


For Meringues: Preheat oven to 225 degrees F.

Grease and flour cookie sheet. Ready 3 piping bags with 1/2-inch nozzle. Whisk egg whites until stiff and peaked. Add good pinch salt and water and continue to whisk. When whisk begins to leave a trail through meringue, gradually add in sugar, folding in last bit with a metal spoon. Meringue should be very stiff and glossy. Place 1/3 mixture into 1 piping bag. Pipe in very small, even round shapes on cookie sheet to make a total of about 10 mini meringues. Mix another 1/3 of meringue with food coloring and pipe second round of meringues in same manner as first. Add cocoa to remaining meringue and repeat piping as before. Place in oven for 2 hours. Remove from oven and chip a small hole in bottom of meringues just big enough to fit small pastry tip. Cool on wire rack. If making meringues a day ahead, store in airtight container.

For Creme Patisserie: In small pot, combine vanilla and milk and heat to just before boiling. Place yolks in large bowl. Add sugar and beat briskly until light and creamy. Gently stir in flour, a little at a time. Gradually add heated milk to yolks and combine well. Pour into non-stick pan and cook gently over low heat stirring constantly, then set aside and cool for 2 hours. The cream will continue to thicken as it cools. When cooled, divide custard into 3 bowls and flavor each with a different liqueur.

To serve, place ice cream on chilled serving dish. With a small tipped pastry bag, pipe the coffee cream into the chocolate meringues. Pipe the cherry cream into the plain meringues. Finally, pipe the orange cream into the pink ones. Arrange meringues over top and sides of ice cream.


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