Recipe may contain gluten, peanuts, tree nuts, milk and soy.
Your favourite cocktail just became dessert and it’s everything you’d hoped it would be: fluffy pavlova, vodka-spiked coffee syrup, whipped cream, and chocolate.
8 egg whites
Pinch of cream of tartar
1 tbsp ground coffee powder
430g (2 cups) caster sugar
2 tsp cornflour
1 tsp white vinegar
600ml carton thickened cream
80ml (1/3 cup) coffee liqueur
2 tsp cocoa powder
Chocolate-coated coffee beans, to decorate
Dark chocolate curls, to decorate
Coffee vodka syrup
2 tbsp vodka
2 tsp arrowroot (see note)
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) prepared espresso coffee
6 Method Steps
Step 1Preheat oven to 120C/100C fan forced. Draw a 20cm circle on 2 sheets of baking paper. Place each sheet, marked side down, on a baking tray.
Step 2Use electric beaters with a whisk attachment to whisk the egg whites(8 egg whites) and cream of tartar (Pinch of cream of tartar) in a clean dry bowl until firm peaks form. Gradually whisk in the coffee powder (1 tbsp ground coffee powder). Add the sugar (430g (2 cups) caster sugar), 1 tablespoon at a time, whisking constantly until the sugar dissolves and the mixture is thick and glossy. Beat in the cornflour (2 tsp cornflour) and vinegar (1 tsp white vinegar).
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Step 3Divide meringue mixture among the 2 marked circles on the prepared trays. Use a palette knife to spread mixture into 2 evenly shaped discs. Bake for 2 hours or until meringues are dry and crisp. Turn off oven. Leave meringues in the oven, with the door slightly ajar, until cooled completely.
Step 4Meanwhile, to make the coffee vodka syrup, combine the vodka (2 tbsp vodka) and arrowroot (2 tsp arrowroot (see note)) in a small bowl. Combine the sugar (100g (1/2 cup, firmly packed) brown sugar) and coffee (125ml (1/2 cup) prepared espresso coffee) in a small saucepan. Bring to the boil over high heat, stirring, until the sugar dissolves. Reduce heat and simmer for 3 minutes or until the syrup has thickened slightly. Stir in the vodka mixture. Return to the boil. Boil for 1 minute or until thickened. Remove from heat. Transfer to a small bowl and set aside to cool. Place in the fridge until required.
Step 5Use electric beaters to beat the cream (600ml carton thickened cream) in a bowl until soft peaks form. Beat in the coffee liqueur (80ml (1/3 cup) coffee liqueur) and cocoa (2 tsp cocoa powder) until firm peaks form.
Step 6Place 1 pavlova on a serving plate. Top with half the cream mixture. Drizzle with a little coffee vodka syrup. Scatter with coffee beans (Chocolate-coated coffee beans, to decorate) and chocolate curls (Dark chocolate curls, to decorate). Repeat with the remaining pavlova, cream mixture, syrup, coffee beans and chocolate curls. Serve.
You can replace arrowroot with cornflour, but the glaze may lose some of its sheen and gloss.