ESPRESSO MARTINI PAVLOVA

• INGREDIENTS
  8 egg whites
• Pinch of cream of tartar
• 1 tbsp ground coffee powder
• 430g (2 cups) caster sugar
• 2 tsp cornflour
• 1 tsp white vinegar
• 600ml carton thickened cream
• 80ml (1/3 cup) coffee liqueur
• 2 tsp cocoa powder
• Chocolate-coated coffee beans, to decorate
• Dark chocolate curls, to decorate

• Coffee vodka syrup

• 2 tbsp vodka
• 2 tsp arrowroot (see note)
• 100g (1/2 cup, firmly packed) brown sugar
• 125ml (1/2 cup) prepared espresso coffee

METHO

• Step 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.
• Step 2

  Use electric beaters with a whisk attachment to whisk the egg whites

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  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.

• Step 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.
• Step 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.
• Step 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.
• Step 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.