Coffee pavlovas with cappuccino cream recipe
This mouth-watering recipe makes crunchy, sticky, chewy Pavlovas to die for
Ingredients
- 4 egg whites
- 200g (7oz) caster sugar
- 1tsp white wine vinegar
- 1tsp coffee essence, such as Camp
- 1tbsp cornflour
- 300ml (˝pt) double cream, lightly whipped
- 4tbsp Greek yogurt
- 50g (2oz) dark chocolate, finely chopped
- 50g (2oz) pecan nuts, toasted and roughly chopped
- 1tbsp coffee essence
- 50g (2oz) pecan nuts, toasted and roughly chopped
- maple syrup and cocoa powder
- 2 baking sheets
Tip
The meringues will keep in an airtight container for 2 days.
Preparation
Preheat oven to 110 C, 90 C fan, 225 F, gas Ľ. Beat the egg whites until stiff. Add the sugar gradually, whisking all the time until thick and glossy. You should be able to turn the bowl upside down without the meringue moving. Fold in the vinegar, coffee essence and cornflour. Line 2 baking sheets with baking parchment, using a bit of meringue to stick it down. Divide mix into 8, making a small dip in the centre, then bake for 1 hour. Switch off oven and leave to cool for a few hours.
For the cream filling, mix all the ingredients together. If it is a little stiff, just add a touch of unwhipped cream to thin it down.
To serve, place a Pavlova on a plate, top with a dollop of cream, scatter over the pecans, drizzle over the syrup and dust with cocoa.
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