Espresso martini pavlova


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.

15 Ingredients

  • 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 1

    Preheat 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 2

    Use electric beaters with a whisk attachment to whisk the egg whites

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    (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).

  • Step 3

    Divide 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 4

    Meanwhile, 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 5

    Use 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 6

    Place 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.

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Recipe Notes

You can replace arrowroot with cornflour, but the glaze may lose some of its sheen and gloss. 

Image by Brett Stevens

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