Cappuccino Pavlova Recipe

 

Ingrediedients

• 1¼ CUPS SUPERFINE SUGAR
• 4 TEASPOONS INSTANT ESPRESSO POWDER (NOT INSTANT COFFEE GRANULES)
• 4 EGG WHITES
• PINCH SALT
• 2 TEASPOONS CORNSTARCH
• 1 TEASPOON WHITE WINE VINEGAR
• 1¼ CUPS HEAVY CREAM
• 1 TEASPOON GOOD-QUALITY UNSWEETENED COCOA POWDER
• • 1¼ CUPS SUPERFINE SUGAR
  • 4 TEASPOONS INSTANT ESPRESSO POWDER (NOT INSTANT COFFEE GRANULES)
  • 4 EGG WHITES
  • PINCH SALT
  • 2 TEASPOONS CORNSTARCH
  • 1 TEASPOON WHITE WINE VINEGAR
  • 1¼ CUPS HEAVY CREAM
  • 1 TEASPOON GOOD-QUALITY UNSWEETENED COCOA POWDER
   Method
  

  1. Preheat the oven to 350°F, and line a large baking with parchment paper and—if it helps—using a 9-inch cake pan as a guide—draw a circle on it with a pencil.
  2. In a smallish bowl, mix the sugar with the instant espresso powder, and set aside for the moment.
  3. In a clean, grease-free bowl, preferably metal (and wipe the inside with a piece of paper towel dipped in vinegar first, if you want) whisk the egg whites with a pinch of salt until they are holding soft peaks and keep whisking while you gradually add the sugar-coffee mixture, 1 tablespoon at a time.
  4. When all this mixture is incorporated and you have a firm, gleaming écru-colored meringue, fold in—using a grease-free metal spoon—the cornstarch and vinegar.
  5. Dollop large spoonfuls of the meringue mixture inside the drawn circle (or make a circle shape freehand if you prefer) on the parchment paper, and smooth and shape it with a spatula so that it looks rather like the crown of a straw boater hat: it must be flat on top.
  6. Put this in the oven and immediately turn the oven down to 300°F, and cook for 1 hour. The meringue’s outer shell should be crisp, but only just. When it’s ready, turn off the oven and leave the Pavlova base inside it until it’s cool.
  7. Once the Pavlova base is cool, lift it carefully in its paper and place it, top-side down, on a large, flat plate, then gently peel off the paper.
  8. Whip the heavy cream until thickened and airy, but still soft, and spread this delicately over the top (which previously was the bottom) of the meringue. With a teaspoon, push the cocoa powder through a fine strainer to decorate—cappuccino-style—the top.