Recipe: Cappuccino Pavlova
Pavlovas can get a bit boring if you've made a few! Plain meringue with cream and fruit just doesn't cut it any more! We asked for your suggestions and together found the perfect chocolate and coffee pavlova that tastes great and is totally different!
- 3 large fresh egg whites
- 1 handful pecan nuts, chopped
- 2 tbsp camp coffee essence
- 2 tbsp icing sugar
- 250 ml double cream
- 2 tbsp 70% dark chocolate, grated
- 1 tbsp cocoa powder
- 1 tsp cornflour
- 175 g caster sugar
- 1 sprig fresh mint to decorate
Whisk The Egg Whites
Preheat an oven to 130°C.
Whisk the egg whites in a clean bowl until you have soft peaks.
Dump in the caster sugar and cornflour, then continue whisking until you have stiff glossy peaks.
Fold In The Chocolate
Fold in the 2 tbsp of grated chocolate and the cocoa powder.
Spread The Meringue
Line a baking tray with baking paper and spread the meringue into a large circle, pushing a little more to the edges to form a slight wall.
Decorate The Pavlova
Use a skewer to create irregular spikes in the meringue around the edges.
Bake The Meringue
Bake in the oven for 1 hour, then switch the oven off and leave the meringue to cool inside.
Add The Coffee Cream
Whip the double cream with the icing sugar and coffee essence until you have soft peaks. Dollop the cream in the centre of the meringue.
Finish And Serve!
Scatter the top with pecan nuts and chocolate shavings and finish with individual mint sprigs.
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