Cappuccino Pavlova

Pavlova is such a great dessert. The light texture is crispy on the outside with a marshmallow-ish soft center.
They are incredible!
Although the plain ones are more popular, you can not go wrong with this Cappuccino Pavlova! The sweet taste combination of coffee and then topped with some fresh whipped cream… Mmmm… A match made in heaven!

Pavlova is actually a very easy to make dessert. It whips up in minutes, to create a beautiful meringue cake. Sure to impress the family and friends!

Pavlova tips:

Just remember like all baked things, certain ingredients just works better and tastes better than other. Same rule applies here. For the Cappuccino flavor, make sure to only use Espresso powder and not instant coffee granules. Normal coffee granules does not dissolve as good, leaving chunks of bitter coffee in the meringue.

The meringue can be made a day in advance. Once baked and cooled store in a airtight container until ready to serve. Only add the topping when you are ready to serve the Pavlova.

I hope your family enjoys this Cappuccino Pavlova like mine did.

Serves 8 – 10

Ingredients

1 ¼ Cup Caster Sugar
20 ml instant Espresso Powder
4 egg whites, room temperature
¼ teaspoon salt
5 ml White vinegar
10 ml Cornflour
250 ml Double cream (or whipping cream)
Chocolate shaving for decoration

Directions

Preheat your oven to 180˚C.
Line a baking tray with baking paper. Draw a +/- 23 cm circle in the center of the baking paper and set aside.

In a bowl mix together the sugar and the espresso powder and set aside.

In a clean bowl whisk the egg whites until soft peak has formed. (Not sure what soft peak is? Check out the notes below)
Keep whisking the mixture while slowly adding in the coffee and sugar mixture. Only add a spoon or two at a time, and make sure to mix well between each addition.

When the meringue has reach firm peak, fold in the cornflour and vinegar.

Now dollop the meringue mixture onto the prepared tin in the middle of the circle that was drawn. Using the back of a clean spoon flatten and shape the meringue on this nicely shaped and flat on top.

Place the meringue into the oven, and immediately turn down the heat to 150˚C . Allow the meringue to bake for around 1 hour. When the time has passed, turn the oven off and leave the meringue inside the oven until it has cooled completely.

Once cooled turn the meringue out onto a plate.
Whipped the cream until stiff and spoon over the meringue.
Sprinkle with chocolate shavings and serve immediately.

*Notes:

Egg whites have different stages it can be whipped in.
Foamy: Egg whites are beaten just until it forms foam or large bubbles

Soft Peak: Bubbles have now created white foam. Use the back of a spoon and tap the foam. When lifting the spoon away from the foam a strand (peak) will form, but will fall flat almost immediately.

Firm Peak: A Glossy firm and smooth foam forms. If you use the back of a spoon and tap the foam and then lift the spoon away a strand will form that will be able to stand up, but the peak will curl and fold over.

Stiff Peak: A Glossy and very stiff foam forms. If you pull the foam into a peak using the back of a spoon, you will be able to cut the peak.