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You are here: Home / Recipes / Recipes by Main Ingredient / Dairy / Recipe: Toffee Pavlova with Cappuccino Cream Cloud

Recipe: Toffee Pavlova with Cappuccino Cream Cloud

Published on April 7, 2015 by Helen Best-Shaw 35 Comments
Last Updated on August 1, 2017

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A very easy but stunning dessert recipe with coffee, cream and brown sugar toffee flavoured meringue. 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.

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A very easy but stunning dessert recipe with coffee, cream and brown sugar toffee flavoured meringue.
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4.34 from 6 votes

Recipe: Toffee Pavlova with Cappuccino Cream Cloud

A very easy but stunning dessert recipe with coffee, cream and brown sugar toffee flavoured meringue.
Servings: 8
Author: Helen Best-Shaw
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
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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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
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.
Course: Dessert
Cuisine: Meringue
Keyword: Toffee Pavlova
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A very easy but stunning dessert recipe with coffee, cream and brown sugar toffee flavoured meringue. Recipe commissioned by BRITA

A very easy but stunning dessert recipe with coffee, cream and brown sugar toffee flavoured meringue.

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Filed Under: Dairy, Desserts & Puddings, Recipes, £ Ingredients: Cocoa, Cream, Eggs, Espresso, Sugar

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    Recipe Rating




  1. Jo of Jo's Kitchen

    I want a slice now! Yummy :-)

    Reply
    • Helen

      We ate it all Jo!

      Reply
  2. Kate @ Veggie Desserts

    This looks sooo good, so fluffy, so amazing! Toffee and coffee – mmmm….

    Reply
    • Helen

      I did rather enjoy it Kate! It made a change from all the Easter chocolate.

      Reply
  3. 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.

    Reply
    • Helen

      Thanks Sarah, it certainly is light, just sadly not that light in calories.

      Reply
  4. Jen

    4 stars
    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.

    Reply
    • Helen

      I adore pavlova Jen. Easily my favourite pudding

      Reply
  5. peter @feedyoursoultoo

    I have seen pavlova once before. Seeing your recipe, I need to try this one of these days.

    Reply
    • Helen

      Peter, go and make a pavlova! So so easy and delicious.

      Reply
  6. Dannii @ Hungry Healthy Happy

    I love toffee desserts. They remind me of when I was a kid.

    Reply
    • Helen

      Always delicious, and nostalgia is one of the best flavours.

      Reply
  7. Sylvia @ Happiness is homemade

    5 stars
    I love crispy and superbly sweet Pavlovas! Yours have such a beautiful shape and those little caramel drops pouring down – heaven! x

    Reply
    • Helen

      Thank you Sylvia! The are a favourite too!

      Reply
  8. 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…

    Reply
    • Helen

      Fiona, you must make one! they are very very easy come over and I shall give you a lesson.

      Reply
  9. Camilla @FabFood4All

    5 stars
    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!

    Reply
    • Helen

      Meringue has the requisite effort to glory ratio and always impresses. Love them.

      Reply
  10. Charlotte Oates

    Wow! I love meringue, love toffee, love coffee. Quite simply I think this looks amazing.

    Reply
    • Helen

      thank you Charlotte. You cannot beat a good pavlova!

      Reply
  11. Sarah

    looks and sounds gorgeous! pinning this one. :)

    Reply
  12. Choclette

    That looks utterly delightful Helen. Despite the sweetness, I can’t resist a good pavlova.

    Reply
    • Helen

      I just adore pavlova!

      Reply
  13. Linda @ With A Blast

    Looks absolutely stunning and delicious !

    Reply
    • Helen

      Thank you Linda.

      Reply
  14. Kavey

    Oh this looks delicious Helen, I love coffee flavour and I love pavlovas!

    Reply
    • 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.

      Reply
  15. Peter

    Use eggs only a few days SOLD ?

    Reply
    • Helen

      Good catch Peter! Corrected.

      Reply
  16. Del's cooking twist

    4 stars
    What a wonderful dessert! Love the cappuccino taste in your pavlova, a lovely idea!

    Reply
    • Helen

      Thank you Del!

      Reply
  17. Sarah Maison Cupcake

    Mmm what a dreamy dessert – makes a change from fruit pavlova!

    Reply
  18. Joanne T Ferguson

    4 stars
    Love this flavor combination for a pav! Wish I could be your taste tester today!

    Reply
  19. Becca @ Amuse Your Bouche

    4 stars
    Stunning! Love the look of the coffee syrup drizzled over the top, so pretty :)

    Reply
    • Helen

      Meringue, coffee and lots of double cream. The best combination for a pudding!

      Reply

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