Recipe for 'espresso martini' pavlova goes viral

With 2020 being the way it's been, no one is batting an eyelid when it comes to tossing out the normal Christmas traditions! So why not spice up your normal pavlova, with this 'Espresso Martini' flavoured Pavlova from taste.com.au.

"Your favourite cocktail just became dessert and it's everything you'd hoped it would be: fluffy pavlova, vodka-spiked coffee syrup, whipped cream, and chocolate." the website description reads.

Here's what you'll need to make this delicious dessert...

INGREDIENTS

• 8 egg whites

• Pinch of cream of tartar

• 1 tablespoon ground coffee powder

• 430g (2 cups) caster sugar

• 2 teaspoons cornflour

• 1 teaspoon white vinegar

• 600ml carton thickened cream

• 80ml (1/3 cup) coffee liqueur

• 2 teaspoons cocoa powder

• Chocolate-coated coffee beans, to decorate

• Dark chocolate curls, to decorate

COFFEE VODKA SYRUP

• 2 tablespoons vodka

• 2 teaspoons arrowroot (see note)

• 100g (1/2 cup, firmly packed) brown sugar

• 125ml (1/2 cup) prepared espresso coffee

1. Preheat oven to 120C/100C fan forced. Draw a 20cm circle on 2 sheets of baking paper. Place each sheet, marked side down, on a baking tray.
   
2.  Use electric beaters with a whisk attachment to whisk the egg whites and cream of tartar in a clean dry bowl until firm peaks form. Gradually whisk in the coffee powder. Add the sugar, 1 tablespoon at a time, whisking constantly until the sugar dissolves and the mixture is thick and glossy. Beat in the cornflour and vinegar.
3.  Divide meringue mixture among the 2 marked circles on the prepared trays. Use a palette knife to spread mixture into 2 evenly shaped discs. Bake for 2 hours or until meringues are dry and crisp. Turn off oven. Leave meringues in the oven, with the door slightly ajar, until cooled completely.
4.  Meanwhile, to make the coffee vodka syrup, combine the vodka and arrowroot in a small bowl. Combine the sugar and coffee in a small saucepan. Bring to the boil over high heat, stirring, until the sugar dissolves. Reduce heat and simmer for 3 minutes or until the syrup has thickened slightly. Stir in the vodka mixture. Return to the boil. Boil for 1 minute or until thickened. Remove from heat. Transfer to a small bowl and set aside to cool. Place in the fridge until required.
5.  Use electric beaters to beat the cream in a bowl until soft peaks form. Beat in the coffee liqueur and cocoa until firm peaks form.
6. Place 1 pavlova on a serving plate. Top with half the cream mixture. Drizzle with a little coffee vodka syrup. Scatter with coffee beans and chocolate curls. Repeat with the remaining pavlova, cream mixture, syrup, coffee beans and chocolate curls. Serve.