1

CUPPACHINO PAVLOVA

13344679_1289022407792798_5677451235108597395_ncappuchino pavlovatested
CUPPACHINO PAVLOVA
Serves: 8 – 10
250 g caster sugar
4 teaspoons instant espresso powder (not instant coffee granules)
4 large egg whites
1 pinch of salt
2 teaspoons cornflour
1 teaspoon white wine vinegar
300 ml double cream
1 teaspoon cocoa powder

Preheat the oven to 180°C/gas mark 4/350°F.
Line a flat oven sheet with baking parchment and, using a 23 cm/9-inch cake tin, draw a circle on it.
Mix the sugar with the instant espresso powder in a small bowl and set aside.
In a clean, grease-free metal bowl whisk the egg whites and salt until they are holding soft peaks.
Keep whisking while you add the sugar-coffee mixture a tablespoon at a time.
When you have a firm, ecru-coloured meringue, fold in the cornflour and vinegar using a grease-free metal spoon.
Dollop the meringue mixture inside the drawn circle. Smooth and shape it with a spatula so that it looks rather like the crown of a boater: it must be flat on top.
Put it in the oven and immediately turn down to 150°C/gas mark 3/300°F and cook for an hour.
Switch off the oven and leave inside until cool.
Once the base is cool, lift it carefully in its paper and place it top-side down on a flat plate and peel off the paper.
Whip the double cream until thick but soft and spread delicately over the top of the meringue.
With a teaspoon, push the cocoa through a fine sieve or tea strainer to decorate the top, cappuccino-style.

Photo:  Reon Conradie

Nota:   Ekt dit dubbel aangemaak en op die eerste pavlova room en gekapte pekanneute gesit en toe die ander een bo op met room en sjokolade oor gerasper.