This pavlova has a crisp shell and soft chewy marshmallowy centre which is topped with a cloud of cappuccino flavoured cream and a drizzle of coffee syrup.
You can make both the pavlova and coffee syrup in advance. When making pavlova make sure that the mixing bowl is scrupulously clean and take care not to break the yolks when separating the eggs. Use eggs that are at least a few day old rather than farm fresh for best results.
Recipe: Toffee Pavlova with Cappuccino Cream Cloud
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
A very easy but stunning dessert recipe with coffee, cream and brown sugar toffee flavoured meringue.
Course:
Dessert
Cuisine:
Meringue
Keyword:
Toffee Pavlova
Servings: 8
Calories: 250 kcal
Ingredients
For the pavlova
- 3 medium egg whites
- 65 g white caster sugar
- 65 g muscovado sugar
For the Coffee Syrup
- 50 ml espresso coffee – made with BRITA filtered water
- 100 g sugar
For the cream
- 300 ml double cream
- 3 tsp icing sugar
- 60 ml cold espresso coffee – made with BRITA filtered water
Instructions
-
Pavlova – Using a plate as a guide draw an 8” / 20cm circle as a guide on a piece of paper, and place on a baking tray, under a sheet of baking paper or silicon mat.
-
With an electric mixer whisk the egg whites until frothy and then add the sugar a spoon at a time whisking between each spoonful. Carry on whisking until the mixture is smooth, beige, glossy and holds a peak.
-
Dollop out the mixture into the middle of your template then gently spread out into a circle, making a crater with sides higher than the centre.
-
Place in an oven pre heated to GM2 / 300F / 150C, immediately turn the oven down to GM1 / 275F / 140C. Cook for about 50 – 60 mins. When the meringue is hard and sounds hollow when lightly tapped, turn the oven off and allow to cool inside the oven.
-
Once cooked store the pavlova in an air tight tin.
-
Coffee syrup – place the espresso and sugar into a small pan and gently simmer until the mixture is reduced and syrupy. The mixture will thicken considerably as it cools. It if becomes too thick add a drizzle of water and gently reheat.
-
Coffee cream – Pour the cream and sugar into a bowl and using an electric mixer whisk until the cream holds a soft peak. Slowly add the espresso whisking all the time.
-
To serve - Place the pavlova on a pretty plate or cake stand, fill with the coffee cream. Drizzle with the coffee syrup and dust with cocoa powder.
-
Enjoy immediately.
Nutrition Facts
Recipe: Toffee Pavlova with Cappuccino Cream Cloud
Amount Per Serving
Calories 250
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 51mg17%
Sodium 37mg2%
Potassium 73mg2%
Carbohydrates 30g10%
Sugar 29g32%
Protein 2g4%
Vitamin A 550IU11%
Vitamin C 0.2mg0%
Calcium 31mg3%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
GET EASY, TASTY RECIPES FOR FREE WHEN YOU SUBSCRIBE!
Recipe commissioned by BRITA
Jo of Jo's Kitchen
I want a slice now! Yummy :-)
Helen
We ate it all Jo!
Kate @ Veggie Desserts
This looks sooo good, so fluffy, so amazing! Toffee and coffee – mmmm….
Helen
I did rather enjoy it Kate! It made a change from all the Easter chocolate.
Sarah @tamingtwins
Something about the word cloud in the name just conjures the image of a billowing, light dessert and there it is! Sounds delicious and looks stunning.
Helen
Thanks Sarah, it certainly is light, just sadly not that light in calories.
Jen
Absolutely gorgeous. I didn’t really have much chocolate at all over Easter, couldn’t be bothered buying Easter eggs. Would have much rather had a great big slice of this though.
Helen
I adore pavlova Jen. Easily my favourite pudding
peter @feedyoursoultoo
I have seen pavlova once before. Seeing your recipe, I need to try this one of these days.
Helen
Peter, go and make a pavlova! So so easy and delicious.
Dannii @ Hungry Healthy Happy
I love toffee desserts. They remind me of when I was a kid.
Helen
Always delicious, and nostalgia is one of the best flavours.
Sylvia @ Happiness is homemade
I love crispy and superbly sweet Pavlovas! Yours have such a beautiful shape and those little caramel drops pouring down – heaven! x
Helen
Thank you Sylvia! The are a favourite too!
Fiona @ London-Unattached
pavlova used to be one of my mum’s specialities. So I’ve never tried making one! Yours DOES look a tad better than her offering…
Helen
Fiona, you must make one! they are very very easy come over and I shall give you a lesson.
Camilla @FabFood4All
I love Palova, my sister and I used to bake one for every family gathering, so versatile. Love the look of yours and the coffee syrup sounds lush with it!
Helen
Meringue has the requisite effort to glory ratio and always impresses. Love them.
Charlotte Oates
Wow! I love meringue, love toffee, love coffee. Quite simply I think this looks amazing.
Helen
thank you Charlotte. You cannot beat a good pavlova!
Sarah
looks and sounds gorgeous! pinning this one. :)
Choclette
That looks utterly delightful Helen. Despite the sweetness, I can’t resist a good pavlova.
Helen
I just adore pavlova!
Linda @ With A Blast
Looks absolutely stunning and delicious !
Helen
Thank you Linda.
Kavey
Oh this looks delicious Helen, I love coffee flavour and I love pavlovas!
Helen
With the leftovers I scraped off the cream, folded in condensed milk, crumbled in the meringue and popped it in the freezer as a no churn coffee ice cream.
Peter
Use eggs only a few days SOLD ?
Helen
Good catch Peter! Corrected.