Recipe: Toffee Pavlova With Cappuccino Cream Cloud

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Once cooked store the pavlova in an air tight tin.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Enjoy immediately.