Alastair Hendy's Coffee Caramel Ripple with Meringues

An aromatic and creamy confection

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   1. Have ready 4 x 200ml-250ml cups, bowls or serving glasses.
   2. For the ripple: first put the sugar in a small heavy-based pan and melt over a gentle heat until it turns a deep caramel colour, taking care not to let it burn. Remove from the heat. Carefully stir in 100ml of the cream (the mixture will splutter) until combined into a creamy caramel sauce, and allow to cool but not go cold.
   3. Whisk the remaining cream with 1 tbsp coffee extract and the liqueur until it forms soft peaks.
   4. In a separate bowl beat together the eggs, mascarpone and the cooled caramel cream. Put the two mixtures into one bowl, then dribble over the remaining coffee extract.
   5. Using a spoon, make one swirl through the mixtures, to give a streaked effect. Spoon the ripple into the 6 individual serving bowls: as you do so, the mixtures will combine more and extra streaks will appear. Chill for an hour or two to set. Serve the ripples with meringues.