‘Easter Monday with coffee flavoured pavlova’
The pale beige colour for the pavlova comes from espresso powder that gives a touch of bitter oomph to the sweet, marshmallowy meringue. We aren’t much of a chocolate household, so a coffee flavoured Easter dessert is a great substitute! Our Easter has been much spent outdoors in the woods with little Siena, who is growing big so fast and having virtual dinners over phone with friends! Wishing everyone a safe and peaceful Easter.
Coffee Pavlova Ingredients
Preheat the oven to 170°C. Line flat oven dish with baking parchment. Combine the sugar with the espresso powder in a bowl and set aside. In another bowl, whisk the egg whites and salt with a handheld blender until they are holding soft peaks. Keep whisking while you add the sugar-coffee mixture a tablespoon at a time. Once firm and a pale beige colour, fold in the cornflour and vinegar. Dollop the meringue mixture into small circles on the parchment paper and shape it with a spatula. Place into oven and immediately turn down to 150°C and cook for an hour. Switch off the oven and leave inside until cool.
Once the base is cool, prepare the whipped cream. Whip the double cream until thick but soft and spread on top of the meringue. With a teaspoon, push the cocoa through a fine sieve decorate the top. Add some toffee filled chocolate Easter eggs on top, due to the occasion.