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    Coffee Walnut Pavlova


    Source of Recipe


    SFI - Oct 2003

    List of Ingredients




    5 Eggwhites, at room temperature
    pinch Cream of Tartar
    1 1/4 cups Caster Sugar
    1 tsp White Vinegar
    1 cup Walnuts, roughly chopped
    1.5 Tbspns Instant Coffee Powder
    1 Tbspn Boiling Water
    300mls Thickened Cream
    1 Tbspn Cocoa Powder

    Recipe



    Preheat oven to 180c. Use a pencil to draw a 23cm circle on a sheet of baking paper. Place paper, pencil side down, onto a lightly greased baking tray.

    Using an electric mixer, beat eggwhites & cream of tartar on high speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until meringue is thick & glossy.

    Add vinegar. Beat for 30 seconds. Fold in walnuts.

    Spoon mixture onto baking paper, using circle as a guide. Reduce oven temperature to 140c. Bake for 1.5 hours. Turn off oven. Open oven door slightly. Cool in oven for 4 hours.

    Combine coffee & water in a bowl, add the cream. Whip until thick. Spread over pavlova, dust with cocoa.

    Serves 6 - 8

 

 

 

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