Laurel's Vietnamese Coffee Pavlova

Name: Laurel's Vietnamese Coffee Pavlova
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8-10
Ingredients: oil spray; 8 large eggs, at room temperature; 1 3/4 cups caster sugar; 2 tsp white vinegar; 2 tsp cornflour, sifted; 2 Tbsp boiling water; Coffee Cream Topping; 300 ml cream; 3 Tbsp espresso coffee; 4 Tbsp caster sugar; 200 g condensed milk

15 minutes + 1 hour 15 minutes

Serves 8-10

Christmas Pavlova Coffee Sweet

Back to recipes

Ingredients

oil spray
8 large eggs, at room temperature
1 3/4 cups caster sugar
2 tsp white vinegar
2 tsp cornflour, sifted
2 Tbsp boiling water
Coffee Cream Topping
300 ml cream
3 Tbsp espresso coffee
4 Tbsp caster sugar
200 g condensed milk

Buy these ingredients now

Method

1. Preheat the oven to 180C on bake. Do not use fan bake. Ensure your oven rack is positioned in the centre of the oven.
2. Line a large oven tray with baking paper. Draw a 25cm- diameter circle on to the paper using a pencil and flip the paper over. Spray with baking spray.
3. Separate the eggs, tipping the egg whites into a large bowl. Discard or set aside the yolks to use another time. Whisk the egg whites on medium-low speed until they form peaks. The mixture should look shiny and not dry. Increase the whisk speed to medium-high and gradually add the sugar, a tablespoon at a time, beating for about 10 seconds after each addition. This should take about 7 minutes in total. Scrape down the sides every now and then to ensure it is evenly mixed.
4. Add the sifted cornflour and vinegar with the last spoonful of sugar, and beat for a further 30 seconds. Rub a little mixture between your fingers; you shouldn’t feel the sugar grit. If you do, keep beating until it’s smooth, checking every few minutes.
5. Add the boiling water and beat for a further 15 seconds. Pile the mixture onto the circle you’ve traced. Using a spatula, make a series of upwards strokes along the sides of the pavlova which will help prevent it sinking.
6. Place the pavlova in the oven. After 5 minutes, reduce the oven to 120C bake. Bake for 1.5 hours without opening the oven door during cook time.
7. Turn the oven off and allow the pavlova to cool without opening the oven door for at least 4 hours.
Vietnamese Coffee Topping
1. Whip the cream until just holding a firm peak and store in the fridge.
2. Make the coffee syrup by combining the coffee and caster sugar in a small saucepan on a medium heat. Allow to simmer, stirring, until syrupy and glossy then remove from the heat and cool.
3. To assemble, place the pavlova on your serving platter. Fold ¾ coffee syrup through the cream and pile on top of the pavlova, swirling the top.
4. Drizzle over the condensed milk and remaining coffee syrup. Serve immediately.
PER SERVE
Energy 1635Kj • Protein 6g • Total Fat 14g • Saturated Fat 9g • Carbohydrates 60g • Sugars 60g • Sodium 84mg
Dietary and nutritional info supplied by NZ Nutrition Foundation