This Coffee & Cream Pavlova recipe is not only a great way to impress your guests, it also tastes delicious and is simple to make. This recipe also has been created to help use up that bottle of Coffee liqueur that ends up in the back of the cupboard each year.
You can easily make this pavlova dairy free by substituting the cream for a dairy free alternative. I also recommend Conker Cold Brew liqueur but you could use Kahlua or Baileys instead. This recipe is naturally gluten free.
4 egg whites
200g caster sugar
1tbsp cornflour
1tbsp apple cider vinegar
1tbsp instant coffee
150ml double cream
1 shot coffee liqueur
50g icing sugar
Extra coffee liqueur and icing sugar for the drizzle.
Line a baking sheet with greaseproof paper and pre-heat the oven to 140 fan (gas 2).
With a stand mixer (or a hand mixer), beat the egg whites until they hold stiff peaks. Gradually add in the caster sugar, one spoonful at a time. Allow each spoonful to mix well into the egg whites before adding another.
Once all the sugar has been incorporated, carefully add the cornflour, vinegar and instant coffee. Keep whisking until all the coffee has dissolved. Your mixture should be very thick and fluffy.
Spoon this mixture onto the baking tray into a rough circle shape and create a dip in the centre. Bake in the oven for 1 hour at 140 fan (gas 2). Do not open the oven door, but once the cooking time is over, turn off the oven and leave the meringue to cool for a few hours or overnight.
Once the meringue has cooled, beat the cream, coffee liqueur and icing sugar together until thick. Spoon carefully over the meringue.
Finish by mixing together a little liqueur (or espresso) with some icing sugar to make a sweet drizzle and drizzle over the pavlova.
