YOur favorite cocktail is now a DIY pavlova party! Pile a crunchy coffee meringue with espresso cream, burgundy cherries, a drizzle of whiskey caramel and a flash of edible gold leaf, then shake, spoon and shine your way into the new year. A few tips: Arrange the toppings in glass jars or on tiered trays for a pretty display, add stickers for fun, and if you’ve left them out for a while, keep the whipped cream cold over ice.
Espresso Martini Pavlova Bar
Preparatory school 10 minutes
He cooks 1 hour and 40 minutes
makes 24 meringues
For the meringue (prepare up to 3 days in advance)
140 grams of egg whites (from about 4 large eggs)
220 grams of fine sugar
2 teaspoons of instant coffee powder dissolved in 1 teaspoon of hot water
1 teaspoon corn flour
½ teaspoon white vinegar
1 teaspoon vanilla extract
1 pinch fine sea salt
Cocoa powder
Edible gold leaf (optional)
For the espresso brandy cherries (prepare up to 3 days in advance)
400 grams of frozen black cherries
60 grams light brown sugar
60 ml black coffee
A little sea salt
2 tablespoons brandyOr a coffee drink (Kahlúa, Tia Maria or similar)
½ teaspoon vanilla extract
For Whiskey Caramel (prepare up to 3 days in advance)
300 grams of fine sugar
60 ml water
150 ml double cream
50 ml whiskey
For the espresso mascarpone cream (make this on the day)
300 ml double cream
150 grams mascarpone
2 teaspoons of ground coffee
1 teaspoon vanilla extract
½ teaspoon cinnamon
To make the meringues, preheat the oven to 150°C (130°C fan)/300°F/Gas 2, then line two large baking trays with baking paper. In the clean bowl of an electric mixer, beat the egg whites at medium-high to soft peaks. Add the sugar a tablespoon at a time, beating until thick, glossy peaks form and the sugar has dissolved – test by rubbing a little of the meringue mixture between your fingers: it should feel smooth to the touch. Add the coffee, cornflour, vinegar, vanilla and salt, and whisk just until the ingredients are combined.
Place a little meringue under each corner of each sheet of baking paper, so it sticks to the trays, then using two small soup spoons, place 12 rounds about 5cm wide on each tray, spacing them well apart as they will double in size when baked. Using the back of a teaspoon, make a deep dip in the center of each meringue.
Place the trays in the oven and reduce the temperature to 130°C (110°C fan)/250°F/Gas ½. Bake for 1 hour and 15 minutes, until slightly crispy, dry to the touch, and still slightly soft inside. Turn off the oven, leave the door open, and allow the meringue to cool completely for about an hour. Store in an airtight container for up to three days.
To prepare the cherry brandy, Combine the cherries, sugar, coffee and salt in a small saucepan, simmer, stirring, until the sugar dissolves, then reduce the heat and simmer for five minutes until the cherries are tender and the liquid has reduced slightly. Add the brandy (or coffee liqueur) and vanilla, then remove from the heat and allow to cool completely – the syrup will thicken as it stands. Store in a container in the refrigerator for up to three days; Bring to room temperature before serving.
To prepare whiskey caramel, mix sugar and water in a medium saucepan over low heat and stir occasionally until the sugar dissolves. Increase the heat to high, and cook without stirring until the caramel turns a deep amber color, then remove from the heat. Carefully add the cream, then return the pan to a low heat and stir until smooth. Add the whiskey, pour into a jug and store in the refrigerator for up to three days. Reheat in a frying pan over low heat before serving.
For the espresso mascarpone cream, Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-low speed until smooth waves form. Chill until ready to serve.
To assemble, arrange the meringue on a plate and sprinkle with a little cocoa powder. Place the espresso mascarpone cream, cherry brandy, and whiskey caramel in separate small bowls or jars. You now have a DIY bar where guests can create their own dish: Place a dollop of meringue in a cup or shallow bowl, add a teaspoon of cream, top with cherries, and finish with a shiny drizzle of caramel. A flash of edible gold leaf on top adds just the right touch of New Year’s shimmer.
