Cappuccino Crunch | espresso pavlova
 
Prep time
Cook time
Total time
 
Bring the best of your morning coffee to this utterly delicious dessert. Be sure to take your time whipping the egg whites and don't forget to cool the pavlova in the oven with the door ajar.
Author:
Cuisine: Dessert
Serves: 8-10 people
Ingredients
  • 4 egg whites
  • 150g caster sugar plus extra for whipped cream topping
  • 3 teaspoons instant espresso powder (instant espresso not recommended though you could use in a pinch)
  • pinch of salt
  • 2 teaspoons cornstarch
  • 1 teaspoon vinegar or lemon juice
  • 250ml whipping cream
  • sugar and vanilla to taste
Instructions
  1. Preheat oven to 350F.
  2. Line a baking tray with parchment paper and measure out the desired size and shape of pavlova (I traced with a pencil around the cake plate I was using to serve). If the parchment won't stay put, spray cooking spray onto the tray, then place the paper on top.
  3. Mix sugar with coffee, set aside.
  4. In a clean bowl, add egg whites with a pinch of salt and beat to soft peaks.
  5. Then add coffee sugar one spoonful at a time, whisking thoroughly after each addition until stiff and smooth.
  6. Add the vinegar/lemon juice and whisk.
  7. Sieve cornstarch into eggs and mix through gently with a spatula.
  8. Carefully spread the meringue onto the baking tray, staying within the lines you've traced. This is where you can make fun shapes and swirls in the mixture for visual effect.
  9. Place in the oven and immediately turn down the temperature to 300F.
  10. Bake for approx. 1 hour. Pavlova should be crispy and rigid on top and sides.
  11. Turn off the heat and leave to cool in the oven with the door ajar for a few hours or overnight.
  12. In a large bowl, combine whipping cream, and add sugar and vanilla to taste.
  13. Beat to soft peaks.
  14. Top cooled pavlova with whipped cream and dust with cocoa or grated chocolate.
  15. Serve immediately and store any leftovers in the refrigerator.
  16. Leftovers last up to 3 days in the fridge.
Recipe by Dulcet Devotion at https://dulcetdevotion.com/2017/10/09/cappuccino-crunch/