Mary Berry’s mokatines feature a genoise sponge sandwiching a layer of coffee buttercream, surrounded by almonds and decorated with coffee-flavored crème au beurre, then topped with fondant icing. These tiny cakes pack quite a punch with coffee flavor. But for a coffee lover like me, that's not a problem!
This was a complicated challenge. The brief was to create a four-layer meringue dessert with “exciting fillings,” in the words of Mary Berry, “that will complement the meringue.” Once I had decided on the elements of my dessert, I laid out my plan: Two layers of dacquoise alternating with two layers of chocolate French meringue separated by coffee buttercream and fresh, whole raspberries.
Here's the Dish 