Talk about the perfect Christmas recipe!
People are loving this 'Espresso Martini' flavoured Pavlova from taste.com.au.
"Your favourite cocktail just became dessert and it's everything you'd hoped it would be: fluffy pavlova, vodka-spiked coffee syrup, whipped cream, and chocolate." the website description reads.
Here's what you'll need to make this dessert...
8 egg whites
Pinch of cream of tartar
1 tablespoon ground coffee powder
430g (2 cups) caster sugar
2 teaspoons cornflour
1 teaspoon white vinegar
600ml carton thickened cream
80ml (1/3 cup) coffee liqueur
2 teaspoons cocoa powder
Chocolate-coated coffee beans, to decorate
Dark chocolate curls, to decorate
COFFEE VODKA SYRUP
2 tablespoons vodka
2 teaspoons arrowroot (see note)
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) prepared espresso coffee
- Preheat oven to 120C/100C fan forced. Draw a 20cm circle on 2 sheets of baking paper. Place each sheet, marked side down, on a baking tray.
- Use electric beaters with a whisk attachment to whisk the egg whites and cream of tartar in a clean dry bowl until firm peaks form. Gradually whisk in the coffee powder. Add the sugar, 1 tablespoon at a time, whisking constantly until the sugar dissolves and the mixture is thick and glossy. Beat in the cornflour and vinegar.
- Divide meringue mixture among the 2 marked circles on the prepared trays. Use a palette knife to spread mixture into 2 evenly shaped discs. Bake for 2 hours or until meringues are dry and crisp. Turn off oven. Leave meringues in the oven, with the door slightly ajar, until cooled completely.
- Meanwhile, to make the coffee vodka syrup, combine the vodka and arrowroot in a small bowl. Combine the sugar and coffee in a small saucepan. Bring to the boil over high heat, stirring, until the sugar dissolves. Reduce heat and simmer for 3 minutes or until the syrup has thickened slightly. Stir in the vodka mixture. Return to the boil. Boil for 1 minute or until thickened. Remove from heat. Transfer to a small bowl and set aside to cool. Place in the fridge until required.
- Use electric beaters to beat the cream in a bowl until soft peaks form. Beat in the coffee liqueur and cocoa until firm peaks form.
- Place 1 pavlova on a serving plate. Top with half the cream mixture. Drizzle with a little coffee vodka syrup. Scatter with coffee beans and chocolate curls. Repeat with the remaining pavlova, cream mixture, syrup, coffee beans and chocolate curls. Serve.