Oh, you fancy, huh!?! I just realized that I hadn’t posted the grand finale for dinner a couple of weeks ago! Nicky had mentioned doing lattes, so I wanted to find something coffee flavored. I also wanted to keep dessert on the lighter side, so I found this great recipe through http://www.cookinglight.com. The actual dessert style is French, and is baked meringue which is usually stuffed with butter cream frosting. Cooking Light put a spin on the classic by substituting the butter cream with frozen yogurt. Very delicious!!
The recipe also included a mocha sauce, but I left that out (I did include the recipe for it at the bottom though).
5 large egg whites
1/2 teaspoon vanilla extract
Dash of salt
2/3 cup sugar
3 cups vanilla low-fat frozen yogurt, slightly softened
About 1/4 cup black coffee
Preheat oven to 275°.
Cover 2 baking sheets with parchment paper. Draw 2 (9 1/2-inch) circles on paper. Turn paper over; secure with masking tape.
Place egg whites, vanilla, and salt in a large bowl; beat with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Divide the egg white mixture evenly between the 2 drawn circles. Spread egg white mixture onto the circles using the back of spoon. Bake at 275° for 1 hour or until dry. Turn oven off; cool meringues in closed oven at least 1 hour. Remove meringues from oven; cool.
To prepare filling, beat yogurt and coffee until smooth. Carefully remove the meringues from paper. Invert 1 meringue onto a serving plate. Spread filling evenly over meringue. Top with remaining meringue. Cover and freeze several hours or until firm.
1 cup strong brewed coffee
3/4 cup Dutch process cocoa
1/2 cup light-colored corn syrup
1 teaspoon cornstarch
1/3 cup semisweet chocolate chips
1/4 teaspoon vanilla extract
To prepare mocha sauce, combine brewed coffee, cocoa, corn syrup, and cornstarch in a saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat; stir in chocolate chips and vanilla. Remove dacquoise from freezer, and let stand for 5 minutes. Cut dacquoise into wedges with a serrated knife. Drizzle the mocha sauce over each serving.