Call it Coffee Pavlova, Cappuccino Pavlova or just plain YUM! Because it’s topped with delicious cream I’ve called it Vienna Pavlova.
Pavlova is a meringue based dessert named after famous ballerina Anna Pavlova, created during her tour of New Zealand and Australia in the 1920′s. There is much debate and ‘war’ over who actually can lay claim to be the originator of the Pavlova, Australia or New Zealand?
I merely took a Classic Pavlova recipe and mixed in 3 teaspoons of Nescafe Short Black powder (not granules).
6 egg whites
3 teaspoons cornflour
1 teaspoon of white vinegar
1 1/3 cups of castor sugar
1 teaspoon of cream of tartar
1 to 3 teaspoons of espresso powder or short black coffee powder (not granules)
Preheat oven to 200°C (turn down to 100°C to bake).
Beat egg whites and cream of tartar until peaks form. Add sugar slowly and add cornflour. Add coffee powder. Beat until thick and glossy. Fold in vinegar and vanilla essence (or leave out essence).
Spoon on to baking tray, bake for 1 1/4 to 1 1/2 hours. (100°C)
Turn oven off and open oven door slightly for gentle cooling. Don’t remove from oven until cooled.
I topped my Vienna Pavlova with cream, fresh REAL cherries and grated Cadbury chocolate, it’s time to celebrate the last week of 2012 in style.