The creation of the pavlova was inspired by the world-famous ballerina Anna Pavlova, with her lithe, graceful movements captured in a light meringue. The pavlova’s crisp exterior contrasts the soft marshmallow center of the pavlova disc. A single bite of this pavlova displays a myriad of textures, the simultaneously crisp and chewy soft meringue, the coffee-flavored liqueur that ties the flavors of the pavlova, and cool Kahlua infused mascarpone whipped cream.
- ¼ cup sugar
- 4 tsp instant espresso powder
- 4 large egg whites
- pinch of salt
- 2 tsp corn flour
- 1 tsp white wine vinegar
- 4 egg yolks
- ¼ cup Kahlua or other coffee-flavored liqueur
- pinch of salt
- 8oz mascarpone cheese
- 1 cup heavy cream
- 1 cup sugar
- grated chocolate, for garnish
- chocolate syrup, for garnish
Make the Pavlova
Preheat the oven to 350°F. Prepare parchment paper big enough to line your baking sheet. Trace a circle on it with an 8- or 9-inch round cake tin. Line baking sheet with the parchment, stencil side down.
Mix the sugar with the instant espresso powder in a small bowl and set aside.
In a clean metal bowl, whisk the egg whites and salt until they form soft peaks. Keep whisking while you add the sugar-coffee mixture a tablespoon at a time.
Once the egg whites are forming stiff peaks, fold in the corn flour and vinegar using a metal spoon. Dollop 2 tablespoons of the meringue on to the lined baking sheet and even it out with a spoon or spatula. Use the stencil as a guide for shaping your meringue.
Put your prepared meringue in the preheated oven, immediately turn down the temperature to 300°F and bake pavlova for 1 hour. Switch off the oven and leave pavlova inside until cool.
In a large bowl set over a simmering water bath, combine egg yolks, sugar, Kahlua, and salt. Whisk the mixture constantly for 6 minutes until it becomes thick and leaves a ribbon on the surface when you lift the whisk out of the bowl. Ensure that the temperature reaches 160°F for food safety.
Remove the bowl from the water bath and set the bowl on ice to cool, stirring occasionally.
In the bowl of a stand mixer fitted with the whisk attachment, beat mascarpone cheese, and cream until stiff peaks form. When the egg mixture is completely cooled, add it to the whipped mascarpone and cream in three additions. Fold mixture with a rubber spatula after every addition until smooth and uniform.
Assemble the Pavlova
Once the pavlova is cooled, lift it carefully from the parchment paper and place it top-side down on a flat plate and peel off the paper.
Place the pavlova upside down on a serving plate. Pile on half the cream and smooth over evenly leaving a centimeter gap at the edge. Garnish with grated chocolate and chocolate syrup.