Pavlova in a Coffee Bath :)

HTML tutorial

I started loving meringue when it turned out it’s so fast to be made :)
Well, alright… Making it is fast, drying and chilling – that’s a different pair of shoes ;)

Six whites left after making Strawberry Ice-Cream… and all of a sudden I saw beautiful pistacho meringues at Kraina Sosny… I started digging his blog and finally I found Her Majesty’s, Pavlova :)
Impressive. I had to make it. Coffee sauce just tipped the scales :)

Meringue Ingredients:

  • 6 whites
  • 300g baking sugar
  • 1 tsp lemon juice
  • 1 tsp starch

Line the form with bakery paper.

Draw a 20cm circle on a paper -> you can use your form to ring it :)

Beat the whites so that they get thick.
At the end of beating, start adding sugar, spoon by spoon, gradually. No haste :)
Whites should get thick and shiny :)

Add lemon juice and starch and mix it in.

Put the mass in the drawn circle and smoothen it, using a flat spatula.

Pre-heat the oven to 180°C.
Once you put the meringue into the oven, reduce the temperature to 150°C right away.

Dry the meringue for about 1,5h.

Chill ajar for several hours, or even the whole night :)

Coffee Sauce Ingredients:

  • 2 Tbs butter
  • 2 Tbs sugar
  • 2 tsp instant coffee
  • 3 Tbs heavy cream

Melt the butter with sugar.
Add coffee and heavy cream and stir it until combined.

Coffee Cream Ingredients:

  • 200ml heavy cream
  • 2-3 Tbs caster sugar
  • 2 Tbs instant coffee

Perk coffee in one tablespoon of boiling water.

Beat the heavy cream.
When it’s getting quite thick, sift caster sugar in and add coffee . Mix in for a moment until all combined.

Put the Coffee Cream onto (or into) the meringue :)

Pour with Coffee Sauce :)



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