This is a delightfully simple recipe to make, and always produces stunning results. The combination of rich coffee flavours and the double cream is just like a decadent cappuccino.
300g Caster sugar
5 tsp Instant espresso powder (not instant coffee granules)
5 Egg whites
Pinch of salt
2 tsp Cornflour
1 tsp White wine vinegar
300ml Double cream
1 tsp Cocoa powder
Preparation and cooking
Preheat the oven to 180°C and line a flat oven tray with baking parchment using a 23cm/9in cake tin as a guide – draw a circle on it with a pencil.
In a smallish bowl, mix the sugar with the instant espresso powder, and set aside. In a clean, grease-free bowl, 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, one tablespoon at a time. When all this mixture is incorporated and you have a firm, gleaming, meringue, fold in – using a grease-free metal spoon – the cornflour and vinegar.
Dollop large spoonfuls of the meringue mixture inside the drawn circle on the baking parchment and smooth and shape it with a spatula, it must be flat on top.
Put this in the oven and immediately turn the oven down to 150°C, and cook for one 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 cool or overnight. 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.
Whip the double cream until thickened, and spread this over the top of the meringue. Dust the top of the pavlova the cocoa powder through a fine sieve or tea strainer.