The Mocha Coffee Pavlova Recipe With its coffee-infused meringue and drizzled chocolate, this is an impressive and sophisticated pavlova to serve at a dinner party.
6 egg whites, at room temperature
pinch of salt
about 1 1⁄2 cups sugar
2 tsp cornstarch
1 tsp vinegar
3 tbsp strong coffee powder mixed with 3 tbsp
boiling water, cooled, or 3 tbsp cooled espresso
1 1⁄4 cups heavy cream
2oz (60g) good-quality dark chocolate, broken
into pieces, plus extra to decorate
white chocolate, to decorate
Preheat the oven to 350°F (180°C).
Line a baking sheet with parchment. Put the egg whites in a grease-free bowl with the salt. Using an electric mixer, beat until stiff peaks form.
Whisk in the sugar 1 tablespoon at a time, whisking well until stiff and glossy, then whisk in the cornstarch and vinegar.
Draw an 8in (20cm) diameter circle on the parchment paper with a pencil and reverse the paper. Spoon tablespoons of the meringue inside the circle and smooth out.
Bake for 5 minutes, then reduce to 250°F (120°C) and cook for 1 hour 15 minutes, or until crisp. Turn off the oven and leave the meringue inside to cool.
Melt the dark chocolate pieces in a heatproof bowl set over a pan of simmering water, and cool. Make white and dark chocolate shavings using a vegetable peeler. Before serving, whip the cream until it holds its shape.
Top the pavlova with the cream. Drizzle with the melted chocolate and sprinkle with chocolate shavings.
The meringue base will keep in a dry, airtight container for 1 week. Fill just before serving.
|Mocha Coffee Pavlova|