GV’s Espresso Pavlova
Some would suggest that GV is in a committed relationship with coffee. I cannot possibly comment on this. His decadent interpretation of the classic Edmonds Pavlova is totally stunning.
Ingredients
- 6 egg whites
- ½ tsp cream of tartar
- 1 pinch salt
- 1.5 cup raw sugar ground until the consistency of caster sugar
- 1½ tsp vinegar
- 1½ tsp vanilla essence
- 1½ tsp cornflour use GF cornfour to make GF
- 2 shot strong espresso Intense, not watery
- whipped cream
- crystalised ginger
- dark chocolate
- hazelnuts
Instructions
- Preheat oven to 150˚C.
- Line a baking tray with baking paper and draw a 20cm circle on the baking paper. Turn over the baking paper so that the pencil line doesn’t transfer to your pavlova.
- Using an electric mixer, beat the egg whites with the cream of tartar and salt until stiff, then add the sugar very gradually while still beating. Keep beating for 5 minutes to dissolve the sugar.6 egg whites, 1 pinch salt, 1.5 cup raw sugar
- Slow the beater speed and add the vinegar, vanilla, cornflour and coffee.1½ tsp vinegar, 1½ tsp vanilla essence, 1½ tsp cornflour, 2 shot strong espresso
- Pile the meringue in the centre of the circle and use a spatula to spread it out to the edge of the circle keeping it as round and even as possible. Make a slight dip in the top.
- Bake for 45 minutes, then leave to cool in the oven, preferably over night
- Using two spatulas, lift it carefully onto a serving plate and fill the central depression with whipped cream, grated chocolate and crystalised gingerwhipped cream, crystalised ginger, dark chocolate
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