Mocha-Meringue Marquise Recipe

Almond Meringue Triangles: On sheet of parchment paper cut to fit rimless baking sheet, draw three 5-inch/12 cm equilateral triangles; invert paper onto baking sheet.

In large bowl, whisk together sugar, almonds and flour.In separate bowl, beat egg whites until stiff; fold into almond mixture. Spoon into piping bag fitted with large tip (or plastic bag with 1/2-inch/1 cm opening trimmed across one corner); pipe back and forth to fill each triangle with one layer, then, with offset spatula, smooth.

Bake in centre of 300F/150C oven until light golden, dry and paper peels away easily and cleanly, about 50 minutes. Trim edges; let cool on pan on rack.

Mocha Ganache: Place bittersweet and milk chocolates in heatproof bowl. In small saucepan, stir together cream, coffee and sugar; bring to boil. Remove from heat; cover and let steep for 3 minutes.

Over low heat, add butter to pan, stirring until melted. Pouring through fine sieve lined with two layers of cheesecloth, stir into chocolate, stirring until blended; if chocolate isn't completely melted, place bowl over hot (not boiling) water and stir until completely melted. Remove from heat. Whisk until thickened and glossy; let cool.

Lemon Cream: Whip together cream, sugar and lemon rind just until in soft peaks. Spread half of the Mocha Ganache onto each top of two of the Almond Meringue Triangles; stack, ganache side up, then top with remaining triangle. Spoon Lemon Cream over top and garnish.

Makes 2 to 3 servings.