Coffee Toffee Mostachon

• Meringue
• 5 egg whites
• 1/2 tsp kosher salt
• 1/4 tsp cream of tartar
• 1 cup granulated sugar
• 2 tbsp instant espresso powder
• 1/2 tsp almond extract
• 2 tsp orange zest
• 1/2 tsp baking powder
• 1 cup toasted sliced almonds
• 8.8 oz Biscoff cookies ( 1 sleeve) (lightly crushed into small bite sized pieces)
• Coffee Toffee sauce and frosting
• 2/3 cup packed dark brown sugar
• 4 tbsp butter
• 1/2 cup heavy cream
• pinch kosher salt
• 1 tsp instant espresso powder
• 8 oz cream cheese, at room temperature
• 1/2 cup sour cream
• 1 tsp orange zest
• 1/2 tsp almond extract

1. Preheat oven to 350F and coat a 9" spring form pan with non-stick spray.
2. In a mixer on medium speed, add the egg whites, kosher salt and cream of tartar and whip until it turns frothy. Very gradually add the sugar and whip until soft peaks form. Add the rest of the ingredients and whip on high speed for a minute or two ( no more!) until everything is thoroughly mixed and it turns thick, smooth and glossy. Don't over beat or your meringue will become tough and dry! Gently fold in the almonds and cookie bits. Be very careful not to deflate the batter!
3. Carefully dump the mixture in the spring form pan and gently smooth out the top. Bake at 350 F for about 40-45 minutes until the top is light brown and the edges are slightly crackly and crisp. A toothpick inserted in the middle should also come out clean. Let it cool (the cake will pull away from the edges as it cools down and the top will also become more crispy).
4. When the pan is cool enough to touch, remove the cake from the spring form and slather on the frosting. If you want, scatter more toasted sliced almonds as garnish. If the frosting seems a little too soft, feel free to refrigerate it for a few minutes, before you frost the cake. This cake tastes best when you eat it right away - the meringue loses its soft, chewy center the longer it sits! Enjoy!
5. On medium heat in a heavy bottomed pot, add the sugar, butter, heavy cream, salt and espresso powder. Stir to combine. Once it starts bubbling gently, cook it for an additional 5 minutes, stirring constantly. You should have about 1 cup of sauce. Set aside to cool completely.
6. In a mixer fitted with the whisk attachment blend the cream cheese and sour cream together. Add the (completely cooled) coffee toffee sauce, orange zest and almond extract and whisk until you have a smooth frosting. Remember to scrape down the bowl of the mixer a couple of times. Slather the frosting on the meringue.

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Taken from food52.com/recipes/40673-coffee-toffee-mostachon (may not work)