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Flip the assembled napoleon upside down for a smooth top surface, then coat generously with a rich espresso chocolate glaze—made with heavy cream, espresso powder, and confectioners’ sugar. Once chilled to set, decorate with melted semi-sweet chocolate in elegant lines, creating a classic French-inspired design with a bamboo skewer for intricate effects.

Mocha Meringues & Espresso Ice Cream Sandwiches

Making Espresso-infused Meringues

Combine 1½ cups of superfine sugar with two tablespoons of cornstarch to help dry the meringue. In a stand mixer, whisk six egg whites with a half teaspoon of salt to soft peaks, then gradually add sugar mixture and whip for approximately 10 minutes until glossy and stiff.