Coffee Lovers Pavlova Cake

Cake recipes Coffee treats 09-06-2017

The famous Australian Pavlova cake, inspired by the Russian ballerina Anna Matveyevna Pavlova is a delicious meringue covered with whipped cream and usually garnished with fresh fruit.

But what if we made it even better?

Yes, you guessed it – here comes a Coffee Lovers Pavlova cake, made with a coffee meringue and a filling of chocolate and coffee cream. And whipped cream for that extra sweetness! And coffee. Perfect to serve…with a cup of coffee (Italian Lover anyone?).

Words are not enough, it’s time to make it – and here comes the recipe for success!

For the meringue:

  • 6 egg whites (eggs need to be at room temperature)
  • 250g caster sugar
  • 15g corn-starch
  • 10ml coffee
  • 4g yeast powder for cakes
  • 1 tsp white wine vinegar
  • 1g fine salt

For the chocolate – coffee cream:

  • 100g dark chocolate
  • 50ml coffee made as a black filter coffee
  • 50ml fresh whipping cream

For the topping:

  • 400ml fresh whipping cream
  • 20g icing sugar
  • Dark chocolate

How to make it:

Coffee:

  1. Let’s start with the making the coffee. Filter coffee will work just great! We used the Jones Brothers favourite Italian Lover. Drink a cup first… ok, now it’s time to get to the meringue!

Meringue:

  1. Preheat the oven (do not use the fan!) to 250 °. Separate the egg whites from the yolks. With an electric beater beat the whites of the eggs, adding the salt. When they become white, add the yeast. Then, continuing to beat, combine 10ml of the previously prepared coffee. In a separate bowl, combine caster sugar with the corn-starch and add the egg mixture one spoon at a time. Continue to beat the mixture with the electric beater until the ingredients are all smoothly mixed together.

  2. Once the mix is nice and smooth, it’s time to add the white wine vinegar – do it a couple of times. Keep on mixing till your batter becomes creamy and hard. When the mixture is ready, spread it over a baking tray covered with baking paper. Form the mixture into a thick round shape with slightly raised edges. At this point, bring the oven to 120 °C, bake the meringue and let it stay in the oven for about 1,5 hours. When the time’s up, turn the oven off and slightly open the door, allowing the base of the Pavlova to cool completely. Your meringue needs to be golden – that’s the sign it’s ready!

Chocolate-coffee cream:

Is meringue looking good? It’s time for the chocolate-coffee cream.

  1. Pour 50ml of fresh cream in a pot and cook it on low heat, adding 50ml of the pre-made coffee and dark chocolate, broken into pieces. Mix until the chocolate melts- make sure to stir to avoid lumps on the surface. Once the chocolate is melted and all the ingredients are combined into a smooth mixture, take it off the stove and let it cool. Once cooled, pour the chocolate-coffee cream into the centre of the Pavlova.

Topping:

  1. Beat 400ml of fresh whipping cream with 20g of icing sugar. When the whipped cream is ready, top the surface of the cake with generous spoons of it to cover the cake completely.

Tip:

You can garnish the cake with chocolate curls and pump the remaining chocolate sauce into a pastry bag to decorate the Pavlova. Top it off with some coffee beans and there you go! The dessert is ready.

Time to have a cup of coffee and relax!

Happy Eating!

The Bean Team