Espresso martini pavlova
Serves: 8-10
Prep time: 35 minsTotal time: 
Recipe photograph by Stuart West
Espresso martini pavlova
Everyone’s favourite after-dinner cocktail in a pudding! Feather-light brown sugar meringue is topped with a decadent chocolate and coffee cream and finished with a coffee liqueur syrup
Serves: 8-10
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
410Kcal
Fat
21gr
Saturates
13gr
Carbs
41gr
Sugars
40gr
Fibre
1gr
Protein
4gr
Salt
0.1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 4 large egg whites
- 150g golden caster sugar
- 75g dark brown sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- dark chocolate shavings, to decorate
For the coffee syrup
- 90ml coffee liqueur such as Tia Maria
- 60g caster sugar
For the mocha cream
- 300ml double cream
- 3 tbsp cocoa powder, sifted
- 3 tbsp coffee liqueur
Step by step
Get ahead
Make the pavlova the day before and leave in the oven to cool overnight, then transfer to an airtight container. Top with the mocha cream shortly before serving. Leftovers keep in the fridge for 1-2 days, but will start to soften.
- Preheat the oven to 150°C, fan 130°C, gas 2 and line a large baking sheet with baking paper. Put the egg whites in a large clean bowl or free-standing mixer and whisk to stiff peaks. Mix the two sugars together in a bowl, pressing out any lumps in the dark brown sugar, then add this, a tablespoon at a time, to the egg whites, whisking continuously. When the meringue is lovely and glossy, add the cornflour and vinegar and whisk for a couple of minutes to combine.
- Pile the meringue on to the baking tray in a circle about 22cm in diameter – you can mark out a circle on the underside of the baking paper first if you find it easier. Smooth over and build up the sides of the meringue with a palette knife, then make indentations by dragging the palette knife from base to top all the way round. Bake in the preheated oven for 10 minutes initially, then reduce the temperature to 110°C, fan 90°C, gas ¼ and cook for a further 1 hour 20 minutes. Turn off the oven and leave the pavlova inside with the door closed, until the oven is completely cold.
- For the coffee syrup, put the coffee liqueur in a pan with the sugar and 125ml of water. Bring to a simmer and bubble for 12-15 minutes, until you have a syrupy consistency. Set aside (it will thicken further as it cools).
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For the mocha cream, put the double cream in a bowl with the cocoa powder and whisk to soft peaks. Add the liqueur and whisk until incorporated. To assemble, fill the centre of the pavlova with the whipped mocha cream and use a vegetable peeler to shave curls of dark chocolate over the top. Drizzle with the coffee liqueur syrup, serving any extra syrup on the side in a small jug.
