Meringue cupcake with coffee Bavarian cream

Whip the egg whites in a stand mixer and gradually add the granulated sugar for about 10 minutes.

Sift together the icing sugar and ground coffee, then manually fold them into the whipped mixture.

Pipe the meringue into greased moulds, forming cups without any gaps.

Bake at 70°C for 6 hours. Once cooled, coat the inside with tempered white chocolate.

Prepare the pâte à bombe: cook the egg yolk, sugar and water in the microwave until 86°C, then cool to 40°C while whisking in a stand mixer.

Add the gelatine, previously soaked in cold coffee and melted in the microwave, and the coffee, pepper and salt mixture which you prepared the day before.

Fold in the whipped cream and lastly, add the coffee liqueur.

Heat to 40°C the raspberry puree with the sugar, then add the gelatine dissolved in water.

Add the halved fresh raspberries and mix gently.

Fill the meringue cups with the raspberry sauce, then top with the coffee and Sichuan pepper Bavarian cream.