Butterscotch Clouds

Inspired by the lyrics for “Starfish and Coffee”

Starfish and coffee
Maple syrup and jam
Butterscotch clouds, a tangerine
And a side order of ham
If you set your mind free, baby
Maybe you’d understand
Starfish and coffee
Maple syrup and jam.

Prince Sign o the Times, 1987 see it here

We would like to offer a tribute to a true artist, entertainer, composer and humanitarian…


You will need:

2 egg whites, at room temperature

120g sugar

1/2 teaspoon white vinegar

1 teaspoon cornflour

120ml cream

40g butterscotch candy


For the Meringues:




Preheat your oven to 160’C.

Beat the egg whites lightly. (see pic)

Gradually add the sugar.

Beat on high speed for 10 minutes.








The meringue should be firm and glossy. It should hold it’s shape as you lift the whisk out of the bowl.







Spoon the meringue mixture onto a tray lined with baking paper. Bake for 25 minutes. Allow to cool completely.




For the Meringue Filling:

Pulverise the butterscotch candy. We used the Processor attachment on the stick blender.



Whip the cream until if forms soft peaks.




Fold in the candy. Sandwich the meringues with the butterscotch cream.





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