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Espresso martini pavlova recipe
Espresso martini pavlova recipe
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Prep Time:
60 minutes
Cook Time:
120 minutes
Total Time:
180 minutes
Indulgent pavlova dessert with vodka-infused coffee syrup, whipped cream, and chocolate - a decadent cocktail-inspired treat.
Ingredients:
  • 8 egg whites
  • Pinch of cream of tartar
  • 20.00 ml ground coffee powder
  • 430g (2 cups) caster sugar
  • 5.00 gm cornflour
  • 1 tsp white vinegar
  • 600ml carton thickened cream
  • 80ml (1/3 cup) coffee liqueur
  • 5.00 gm cocoa powder
  • Chocolate-coated coffee beans, to decorate
  • Dark chocolate curls, to decorate
  • 40.00 ml vodka
  • 5.00 gm arrowroot (see note)
  • 100g (1/2 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) prepared espresso coffee
Instructions:
  • Preheat your oven to 120C/100C fan forced. Draw a 20cm circle on 2 sheets of baking paper, then place each sheet, marked side down, on a baking tray.
  • In a clean, dry bowl, use an electric mixer with a whisk attachment to beat the egg whites and cream of tartar until firm peaks form. Slowly incorporate the coffee powder. Gradually add sugar, 1 tablespoon at a time, continuously whisking until the sugar dissolves and the mixture becomes thick and glossy. Gently fold in the cornflour and vinegar.
  • Place dollops of meringue mixture onto the 2 marked circles on the trays. Use a palette knife to shape them into 2 flat discs. Bake for 2 hours until meringues are dry and crisp. Turn off oven and let meringues cool with the door slightly open until completely cooled.
  • To prepare the coffee vodka syrup, mix vodka and arrowroot in a small bowl. In a saucepan, combine sugar and coffee and bring to a boil over high heat, stirring until sugar dissolves. Simmer on low for 3 minutes until slightly thickened. Add the vodka mixture and bring to a boil again. Boil for 1 minute until thickened. Remove from heat, cool in a bowl, and refrigerate until needed.
  • Whisk the cream in a bowl with electric beaters until soft peaks form. Add the coffee liqueur and cocoa and continue whisking until firm peaks form.
  • - Arrange 1 pavlova on a serving plate and top with half of the luscious cream mixture. - Drizzle a touch of intoxicating coffee vodka syrup over the pavlova. - Sprinkle with fragrant coffee beans and delicate chocolate curls. - Repeat the layers with the remaining pavlova, cream mixture, syrup, coffee beans, and chocolate curls. - Serve and enjoy this decadent dessert.

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