Little Coffee Pavlovas

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Little Coffee Pavlovas

Looking for a different style of sweet treat this Christmas? These delicious recipes inspired by Swedish traditions could do the trick. Serves 8.

 

Preheat the oven to 120°C/250°F and line a baking sheet with baking parchment. Draw 8 circles, 8-10cm in diameter, onto the baking parchment then flip over. Space them out evenly, using 2 baking sheets if necessary.

In a large, clean metal or glass bowl, whisk the room-temperature whites of 5 large eggs until frothy and peaks start to form. Gradually add 300g caster sugar, 1tbsp at time, until glossy, whisk in 1tbsp espresso powder or instant coffee granules (crushed to a fine powder), then add 2 tsp cornflour. Pile the mixture onto the baking sheet circles, swirling as you go.

Little Coffee Pavlovas

Bake in the bottom of the oven for 1 hour, until crisp outside and dry on the base, then allow to cool on wire racks.

Beat 250g mascarpone in a large bowl until smooth, then add 400ml double cream. Whisk until thick, then add 2tbsp icing sugar, 1tsp vanilla extract and 3tbsp coffee liqueur, if using. Swirl through about a quarter of a jar of blackcurrant jam then spoon onto the meringues. Loosen another quarter of a jar of jam with a little water to a drizzle-able consistency, then drizzle over the pavlovas. Dust with a little cocoa powder and serve immediately.

 

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