Cappuccino Pavlova

A fruit-free pavlova featuring espresso-infused meringue topped with whipped double cream and a dusting of cocoa powder.

Vegetarian Dessert Gluten Free Meringue Coffee

Estimated Nutrition

Calories

319.3

kcal / serving

2554.2 kcal total

Carbs

34.6g

per serving

276.5 g total

Fat

19.1g

per serving

152.4 g total

Protein

2.5g

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Caster Sugar

tsp

Cornflour

tsp

Cocoa Powder

for decoration

CondimentsSauces

tsp

White Wine Vinegar

Dairy

300

Double Cream

NutsSeeds

pinch

Salt

Other

tsp

Instant Espresso Powder

not instant coffee granules

piece

Egg Whites

free-range

Method

Preheat the oven to 180°C and line a tray with parchment paper marked with a 23cm circle.

Mix the sugar with the instant espresso powder in a small bowl.

Whisk egg whites with a pinch of salt to soft peaks, then gradually whisk in the sugar mixture.

Fold the cornflour and vinegar into the firm meringue using a metal spoon.

Shape the meringue into a flat-topped circle on the prepared baking tray.

Bake at 150°C for one hour, then leave in the switched-off oven to cool completely.

Invert the cooled meringue onto a plate and carefully peel off the parchment paper.

Spread whipped double cream over the top and dust with sieved cocoa powder.