Cocoa-Dusted Pavlovas Topped with Coffee Cream and Raspberries
Image by Dean Cambray
Ingredients
PAVLOVA
- 222 ml egg white
- 330 grams caster sugar
- 1½ teaspoons white vinegar
- 20 grams cocoa powder
- 8 teaspoons chocolate, finely chopped
COFFEE CREAM
- 375 ml whipping cream
- 3 cups coffee
- 3 tablespoons Muscovado sugar
TO SERVE
- 2 punnet’s, fresh raspberries*
Instructions
- Preheat your oven to 150˚C. Place the egg whites in the bowl of your electric mixer and whisk on high until they form stiff peaks. Add the sugar, one tablespoon at a time, whisking for 30 seconds after each addition. Once all the sugar has been added, whisk for a further 5 minutes; the mixture should be stiff and glossy. Add the vinegar and whisk for a further 2 minutes.
- Draw 12 x 8cm circles on two sheets of baking parchment. Spoon the meringue into each, sprinkle with the chopped chocolate, dust with cocoa powder, and place in the oven. Reduce the temperature to 120˚C and bake for 1 hour. Turn off the oven and allow the meringues to cool completely.
- Lightly whip the cream and gently fold through three-quarters of the coffee syrup, reserving the balance for serving. Top each meringue with a spoonful of the coffee cream, a sprinkle of fresh raspberries, and a drizzle of the coffee syrup.
- *Depending on the season, fresh raspberries could be replaced with honey-roasted pears, poached quince, or baked rhubarb.
FOR THE COFFEE CREAM
- Place the coffee and the sugar in a small saucepan, bring to the boil, and gently reduce until it forms a syrup.
