Laurel's Vietnamese Coffee Pavlova

clock 15 minutes + 1 hour 15 minutes bowl Serves 8-10


  • 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
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  • 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.


  • 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

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