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 hrs 30 mins
Total Time
1 hrs 50 mins
A very easy but stunning dessert recipe with coffee, cream and brown sugar toffee flavoured meringue.
Course:
Dessert
Cuisine:
Meringue
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*
Total Fat 13g
20%
Saturated Fat 8g
40%
Cholesterol 51mg
17%
Sodium 37mg
2%
Potassium 73mg
2%
Total Carbohydrates 30g
10%
Sugars 29g
Protein 2g
4%
Vitamin A
11%
Vitamin C
0.3%
Calcium
3.1%
Iron
0.3%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe commissioned by BRITA
I want a slice now! Yummy :-)
We ate it all Jo!
This looks sooo good, so fluffy, so amazing! Toffee and coffee – mmmm….
I did rather enjoy it Kate! It made a change from all the Easter chocolate.
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.
Thanks Sarah, it certainly is light, just sadly not that light in calories.
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.
I adore pavlova Jen. Easily my favourite pudding
I have seen pavlova once before. Seeing your recipe, I need to try this one of these days.
Peter, go and make a pavlova! So so easy and delicious.
I love toffee desserts. They remind me of when I was a kid.
Always delicious, and nostalgia is one of the best flavours.
I love crispy and superbly sweet Pavlovas! Yours have such a beautiful shape and those little caramel drops pouring down – heaven! x
Thank you Sylvia! The are a favourite too!
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…
Fiona, you must make one! they are very very easy come over and I shall give you a lesson.
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!
Meringue has the requisite effort to glory ratio and always impresses. Love them.
Wow! I love meringue, love toffee, love coffee. Quite simply I think this looks amazing.
thank you Charlotte. You cannot beat a good pavlova!
looks and sounds gorgeous! pinning this one. :)
That looks utterly delightful Helen. Despite the sweetness, I can’t resist a good pavlova.
I just adore pavlova!
Looks absolutely stunning and delicious !
Thank you Linda.
Oh this looks delicious Helen, I love coffee flavour and I love pavlovas!
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.
Use eggs only a few days SOLD ?
Good catch Peter! Corrected.
What a wonderful dessert! Love the cappuccino taste in your pavlova, a lovely idea!
Thank you Del!
Mmm what a dreamy dessert – makes a change from fruit pavlova!
Love this flavor combination for a pav! Wish I could be your taste tester today!
Stunning! Love the look of the coffee syrup drizzled over the top, so pretty :)
Meringue, coffee and lots of double cream. The best combination for a pudding!