Coffee Pavlova

Coffee Pavlova is a delightful variation of the classic meringue dessert originating from either Australia or New Zealand, depending on who claims its creation. The meringue base is flavored or accompanied by a coffee cream for a rich and intense touch. Here, I offer you an Italian version of the dessert, with a coffee mascarpone cream, a typical ingredient of tiramisù.

Ingredients

• For the meringue:
  • 4 egg whites
  • 200 g of caster sugar
  • 1 teaspoon of white vinegar
  • 1 teaspoon of cornflour
• For the coffee mascarpone cream:
  • 250 g of mascarpone
  • 100 ml of whipping cream
  • 2 tablespoons of powdered sugar
  • 2 tablespoons of cold espresso coffee
  • Cocoa powder for decorating

Preparation

1. Preheat the oven to 120°C (248°F) and line a baking tray with parchment paper.

2. In a large bowl, start whipping the egg whites with an electric mixer. When they start to foam, add half of the sugar and continue to whip until they become glossy and form stiff peaks. Add the remaining sugar, vinegar, and cornflour, and continue beating until the meringue is shiny and firm.

3. With a spoon, form a meringue circle of about 20 cm (8 inches) in diameter on the parchment paper, creating a slightly higher edge around the perimeter.

4. Cook the meringue for about 1 hour and 30 minutes, until it becomes dry to the touch. Open the oven door slightly and let the meringue cool inside until it is completely cold.

5. While the meringue is cooling, prepare the coffee mascarpone cream. In a bowl, mix the mascarpone with powdered sugar and espresso coffee.

6. In another bowl, whip the cream until it becomes firm and then gently fold it into the mascarpone mixture, trying not to deflate it.

7. Once the meringue is cold, gently remove it from the parchment paper and transfer it onto a serving plate.

8. Spread the mascarpone cream over the meringue base and dust with cocoa powder before serving.

Trivia

The Pavlova is named after the Russian ballerina Anna Pavlova. Legend has it that it was created in her honor during one of her tours in Australia or New Zealand at the beginning of the 20th century, and since then, it has become an iconic dessert in both countries. The coffee version we have here, however, combines the lightness of the meringue with the creaminess and aroma of the mascarpone and coffee, for a cross between Australian lightness and Italian depth of taste.