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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
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins

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.
Calories: 250kcal | Carbohydrates: 30g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 37mg | Potassium: 73mg | Sugar: 29g | Vitamin A: 550IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 0.1mg
Course: Dessert
Cuisine: Meringue
Keyword: Toffee Pavlova