FOR THE FLOORING
3/4 cup of butter (150 g)
1/2 cup of sugar (90 g)
12 slices of bread, without crust, cut into pieces
1/3 cup of chocolate chips (30 g)
FOR THE Meringue
1 1/2 cups of sugar (270 g)
1/2 cup of water (120 ml)
3 tablespoons of strong coffee, dissolved in 1/4 cup of water
4 egg whites
FOR THE FLOORING
3/4 cup of butter (150 g)
1/2 cup of sugar (90 g)
12 slices of bread, without crust, cut into pieces
1/3 cup of chocolate chips (30 g)
FOR THE Meringue
1 1/2 cups of sugar (270 g)
1/2 cup of water (120 ml)
3 tablespoons of strong coffee, dissolved in 1/4 cup of water
4 egg whites
PREPARE THE FLOORING: In a large skillet, melt the butter with sugar
When the sugar dissolves, add the bread pieces and mix until golden brown
Remove from heat and, along with the chocolate chips, blend in a processor until forming a flooring
Let cool
MAKE THE Meringue: Bring to a boil over high heat a medium saucepan with sugar and water, then reduce heat and simmer until thickened
Add the dissolved coffee and cook until the syrup reaches a thread stage (test by dropping a small amount of the syrup between your thumb and index finger
If it forms a resistant string, it's ready.)
In an electric mixer, beat egg whites until stiff peaks form
Gradually add the hot syrup to the egg whites while mixing continuously until stiff and fluffy
Divide the flooring into 12 individual portions and the meringue between them
Cover with the remaining flooring
Serve at room temperature
219 calories per serving
Water
