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
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
- 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.